• 4-5 thick slices of white bread (at least 1 day old), buttered

• 400gms of Roots home cured bacon pieces

• 2 large, local leeks, sliced

• 300gms strong British cheese, such as Double Gloucester, grated

• 3 large Free Range eggs

• 300 mls milk

• 50gms English butter

• Black Pepper to taste

1. Fry leeks and bacon in butter until leeks are soft and the bacon is lightly cooked.

2. Line the base of a lasgne dish (25x30cms) with bread, butter side DOWN.

3. Cover bread with half the leeks, bacon and cheese.

4. Place a top layer of bread, butter side UP.

5. Lightly beat the eggs, milk and black pepper and pour over the dish.

6. Leave to soak for at least 1 hour or prepare the day before and keep in the fridge until required.

7. Cook in the top oven of an Aga or 180 degrees C, until the top is lightly browned and springs to the touch (approx. 20 - 30mins.

Serves 4