I love this recipe, which in this picture I've combined with a red cabbage, goat's cheese, apple and bacon salad It really couldnt be more simple. The red cabbage I use for lunch the next day for myself and my husband, so it's worth the effort just to be that little bit more organised for the next day.
Few sprigs thyme removed from twig
Lug olive oil
Swig white wine (in the dish!!)
Sea salt flakes and coarse pepper
4 slices pancetta
Few whole sprigs thyme
Preheat oven to 200 degrees c
Trim and wash leek, then chop into 0.5cm pieces
Add to a dish not much larger than the beast
Sprinkle thyme onto leeks, along with lug olive oil and swig wine, salt and pepper
Wrap pancetta around the beast and place on top of leeks ensuring that the chicken breast covers the leeks. Then place a few whole sprigs of thyme on top
Roast for 25 mins
I served with a rred cabbage, goat's cheese, apple and bacon salad.