Leek & Bacon Stovies
Stovies is a popular Scottish dish made of potatoes, onions and, traditionally, leftover roast meat. It’s the ideal dish to use up leftovers. This Leek & Bacon Stovies recipe uses leeks and carrots but you could add other root vegetables. Alternatively, leave out the bacon and use vegetable stock for a veggie version.
Ingredients
Butter 25g (1oz)
Vegetable oil 1 tbsp
Smoked streaky bacon 4 rashers, chopped
Floury potatoes such as King Edwards, 675g (1½lb), peeled and diced
Carrot 1 large, peeled and finely chopped
Ground nutmeg a pinch
Leek 1 large, trimmed and sliced
Beef, chicken or vegetable stock 150ml (¼ pint)
Chopped fresh parsley or chives 2 tbsp
Oatcakes or crusty bread to serve (optional)
Instructions
1
Melt butter with oil in a large pan and fry bacon for 4-5 minutes until just browning.
2
Add potatoes, carrot and nutmeg, season and mix well. Cover, reduce the heat to as low as possible and cook for 15 minutes.
3
Stir in leek and stock and bring to the boil. Cover, reduce the heat to low and continue to cook for 40 minutes or until potatoes are soft and collapsed.
4
Spoon into mugs or bowls and scatter with chopped herbs. Serve with oatcakes or crusty bread, if you like.
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