BACON & LEEK BRAISE

Prepare:
Rinse half a leek. Chop into rough slices.
Peel half a red onion and cut into wedge slices.
Peel, top and tail, then cut 1 small carrot and parsnip into matchstick sized pieces.
Dry fry 4 slices unsmoked back bacon in a deep pan on medium heat, 2 minutes each side. Remove from pan and set aside.
Add 2 tsp oil to the pan and add the veg stirring for 4 minutes.
Add the bacon and half a large can of chopped tomatoes and 2 tsp dried basil, 2 tsp runny honey and a pinch salt. Bring to boil, reduce heat to medium and leave lidded for 15 minutes before serving with naan bread.
CHICKEN WITH LEEK & CUMBERLAND SAUSAGE