Baked Potatoes and Broad Beans With Pancetta

1. 1

   Heat the butter and oil in a frying pan and cook garlic, leek and pancetta over medium heat until leek is soft and pancetta crisp at edges.

2. 2

   Transfer to a large bowl and combine with broad beans, potatoes, cream and parmesan.

3. 3

   Transfer to a shallow 1.5 litre oven proof dish.

4. 4

   Bake at 190c for 30-35 minutes or until potatoes are tender and top is bubbling and golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.