Put the leek whites, carrot and celery in a flameproof casserole dish with the butter, oil and a pinch of salt, and soften, without colouring, over a gentle heat.


2)Meanwhile, brown the mince in a non-stick frying pan.

Cook in batches to keep it brown and avoid it going grey and soggy.

If you’ve used a lean mince, you may need to add a drop of oil.

Break up the mince well with a wooden spoon as you go.


3)When the veg is soft, stir in the bacon lardons, turn up the heat a little and cook until everything is golden.

Stir in the mince, followed by the flour, 3 thyme sprigs, Worcestershire sauce and Marmite.

Gradually stir in the stock and bring everything to a simmer, then cover and transfer to the oven.

Cook for 2 hrs until the sauce is thickened and rich, and the beef tender, removing the lid and stirring in the leek greens halfway through.