400g Smoked Back Bacon
1kg White Potatoes
150g pack Mangetout
Soupreme Classic Chicken Soup
75g Mature Grated Cheddar Cheese
Sea Salt and Black Pepper
15ml Solesta Sunflower Oil
1 x 22cm square deep ovenproof dish
Preheat the oven to 180°C/350°F/Gas Mark 4.
Chop the bacon into chunks and sauté in a frying pan with the oil for 5/6 minutes until just coloured.
Peel the potatoes and cut into slices.
Chop the leeks into slices, wash well and drain.
Put the potato and leek slices into a pan of cold slightly salted water, bring to the boil, cover and cook for 5 minutes then drain well.
Put the potato, leek slices and the bacon into the baking dish, pour over the soup and gently mix, season with some black pepper.
Sprinkle over the grated cheese and bake in the oven for 20/25 minutes until golden.
Meanwhile peel the carrots and cut into thick matchsticks.
Cook in some boiling salted water for 3 minutes.
Cut the mangetout in half lengthways, add to the carrots and cook for a further 3 minutes.
Drain and serve alongside the bake.