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This week's recipe:

Bacon and leek frittata

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Ideal for a light lunch, this easy dish can be made on one ring, keeping energy costs down. Buy leeks (in season from September to March) and British bacon to support local producers.

Preparation: 5 minutes/ Cooking time:25 minutes

Ingredients

• 500g potatoes, peeled and diced
• 2 tbsp sunflower oil
• 4 rashers back bacon, finely chopped
• 1 leek, trimmed, rinsed and thinly sliced
• 6 eggs
• Salt and ground black pepper
• 100g reduced-fat cheddar, grated
  

Method

1. Boil the potatoes for 10 minutes until just tender.
2. Heat the oil in a medium frying pan and fry the bacon for five minutes until tender. Add the leek and fry for three minutes until soft. Add the drained potatoes and fry for a further 1-2 minutes.
3. Beat the eggs with the seasoning and stir in the cheese, then pour this over the potatoes in the pan. Cook for 3-4 minutes without stirring, then cover with a lid, turn the heat down low and cook gently for 5-8 minutes until the egg has set.
4. Slide onto a plate and leave to cool for five minutes before cutting into wedges. Serve hot or cold with a side salad.

Cook's tip

To make individual frittatas, divide the potato, leek and bacon mixture between six greased, deep muffin tins (10x4cm/4x1 1in) and pour the egg and cheese mixture over each. Bake at 180°C/160°C fan/Gas 4 for 25 minutes. Allow to cool before turning out.