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Dietary Specials - Gluten Free - it's my choice

leek & bacon bake

This scrumptious bake is a hearty meal in one, the perfect winter evening meal.

Suitable for people diagnosed with coeliac disease, those who are suffering from a gluten and wheat allergy or intolerance.

Ingredients

4 rashers bacon
450g (1lb) leeks, sliced into 1cm 1/2inch slices
25g (1 oz) butter or margarine
25g (1 oz) DS-gluten free White Mix
½ x 5mlsp (½tsp) Dijon mustard (ensure gluten-free)
300ml (½pt) milk
50ml (2 fl oz) leek water
Seasoning
115g (4 oz) Double Gloucester cheese or Cheddar cheese, grated
6 – 7 Slices of DS-gluten free White Sliced bread
25g (1 oz) butter spread

Method

1. Grill bacon until cooked, cut into small bite size pieces.
2. Wash sliced leeks and place in a medium saucepan, cover with boiling water and bring to the boil, cook for 5 minutes until just soft, drain reserving the required amount of liquid.
3. Make a roux sauce: Place butter in a saucepan melt over a medium heat, add the Dietary Specials White Mix and mustard and cook for a further 20 seconds, remove from the heat and blend in the milk, return to the heat and bring to the boil stirring all the time, season with salt and pepper.
4. Add the reserved leek liquid and bring back to the boil, add ½ the cheese, stir.
5. Place the leeks and bacon into an ovenproof dish, pour over the cheese sauce.
6. Spread the slices of bread with spread and cut in half diagonally, arrange over the top of the cheese sauce. Sprinkle over the remaining cheese.
7. Place in a preheat oven for 20 – 25 minutes until the bread is

toasted and the cheese is melted. Serve immediately – a meal in one.