This idea came from Gail’s Bakery, but iv added a few sneaky additions.
The end result is like a leek and bacon pie, only more juicy and delicious with great flavours coming through from the mustardy loaf and the goats cheese.
Leek without bacon is a crime, so here’s my take on their recipe.
Serves 4 as a main course
Round loaf (20-25cm in diameter, any kind)
2 cloves garlic
4 spring onions
1 pack smoked bacon
250g Soft Goats cheese, crumbled
Grated mozzarella (sprinkling)
Salt and pepper
Handful of thyme
1. Preheat oven to 180 degrees. Cut the top off your bread loaf and tear the middle out to create a bread case. Put this in the oven for 10 mins to harden.
2. Chop up your leeks and throw them in a well-oiled baking tray. Cut bacon into 2cm pieces, and add to tray along with crushed garlic cloves and chopped spring onions. Season well and sprinkle thyme over. Roast in oven for 30 mins
3. Once your bread is out the oven and cooled, spread the mustard around the inside of it with a spoon.
4. In a bowl whisk together the eggs and cream to make a custard.
7. Once cooled, put a layer of the leek mix into the bread case. Pour some of the custard mix over the top and repeat these steps until your bread is full to the brim. Then put it all back in the oven for 30 mins.