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Whole eggs are cooked within this tasty, shallow leek and bacon pie. Serves 4.

Ingredients

• 6 oz shortcrust pastry

• 4 oz leeks, washed and very thinly sliced

• 6 oz streaky bacon, de-rinded and diced

• 4 eggs

• Salt and pepper

• Pinch of freshly grated nutmeg

Method

1. Set oven to 400F or mark 6.

2. Grease a 7-inch round deep flan dish.

3. Roll out the pastry on a floured surface and use about two-thirds to line the dish.

4. Place the thinly sliced leeks on the pastry, then a layer of bacon pieces, and lastly break the eggs on top. Season, sprinkle over the nutmeg, cover with a thin layer of pastry, and seal the edges. Bake for about 40 minutes until the pastry is golden brown. Serve hot with a green vegetable or cold with chutney and salad.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.