Creamy Bacon & Cannellini Bean Stew With Crispy Kale

Preheat the oven to 180ºC/ 160ºC (fan)/ 350ºF/ Gas 4

Boil a kettle

Wash the leek[s] carefully to remove any grit from between the leaves, then top, tail and slice finely

Dissolve the chicken stock cube[s] in 550ml [1L] boiled water

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a knob of butter over a medium-high heat

Once melted, add the sliced leek with a pinch of salt and cook for 3-4 min or until softened

Meanwhile, cut the potatoes (skins on) into small bite-sized pieces

Once the leek has softened, add the chicken stock and chopped potatoes and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 10-12 min or until cooked through

Meanwhile, add the shredded kale to a baking tray with a drizzle of vegetable oil and a pinch of salt 

Massage the oil into the kale until it's evenly coated

Put the tray in the oven for 10-12 min or until turning golden and crisp 

Meanwhile, drain and rinse the cannellini beans

Heat a separate, large, wide-based pan (preferably non-stick) with a matching lid, over a medium-high heat

Once hot, add the smoked streaky bacon and cook for 5 min, turning once halfway until golden and crisp

Once done, transfer the bacon to kitchen paper

Once the potatoes are fork-tender, add the cannellini beans and soft cheese and cook for 2 min further, stirring until everything is warmed through

Squeeze in the juice of 1/2 [1] lemon and season with a generous pinch of salt and grind of black pepper – this is your creamy leek, potato & bean stew