GARDEN LEEK CARBONARA

There is no pasta in this dish, simply delicious ribbons of leek in a traditional carbonara sauce.  Quick and easy to prepare, perfect salve to a day's work in the autumn garden.  Despite the cream, which is deliciously indulgent, leeks are such a nutritious vegetable, rich in vitamins A, B6 & K, that you could almost call it healthfood ... well almost!

Serves 1

Ingredients

• 1 large leek, washed, cut lengthways in half, then into 1cm wide lengths

• 100 g pancetta

• Olive oil

• 2 egg yolks

• 100 mls double cream

• 1 tsp coarsely ground black pepper

• 25 g grated fresh parmesan

• salt

Method:

1. Bring a pan of water to a roiling boil and simmer the leeks for 5 minutes.

2. Whisk together egg yolks, cream and black pepper.

3. Heat a frying pan and add 1 tbsp olive oil, fry the lardons until crisp and golden, drain off any excess fat.

4. Add the leeks and cream mixture to the pan.

5. Add half the parmesan and turn to coat the leeks with sauce.

6. Check the seasoning and serve with the remaining parmesan.