IT can be tough finding locally-grown, seasonal produce during the British winter, but the flavoursome British leek is at its best during the coldest months of the year.

And because it's packed with nutrients and crucial anti-oxidants, eating leeks can even help stave off winter colds and flu too.

Why not try this simple but delicious dish, leeks tossed in butter with chestnuts, black pepper and streaky bacon, to accompany your yuletide bird...

Serves 4, preparation 10 minutes, cook 10 minutes, cost £4.50 (for four).


400g of leeks, sliced

50g unsalted butter

100g smoked streaky bacon lardons

200g chestnuts roughly chopped

Salt and cracked black pepper


1 Heat a medium sized frying pan then add the butter and lardons.

Cook until the lardons start to release some fat, turn up the heat and cook the lardons until they start to colour, about 5 minutes.

2 Add the chestnuts and leeks. Cook for a further 5 minutes.

3 Season with salt and plenty of black pepper and then serve.

There are great Christmas recipes, gift ideas and more in our Christmas 2009 magazine - read it online at