Pancetta and leek are great when they're together and this comforting broth is a lovely recipe to get on the stove for a chilly day or night.
Serves
4
Pancetta
Fennel Seed
Garlic Cloves
Red Chilli
Leeks
Cooked Chickpeas
Chicken Stock
Dill
Lemon
Bread
Olive Oil
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Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.
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Notes (3)
K
Katy F.
2 months ago
Really easy, tasty meal!
C
Colleen R.
3 months ago
This is one of my favourites when it comes to batch cooking for lunches. I’ve made it so many times and it never gets old. So tasty.
H
Henry B.
4 months ago
This was absolutely delicious! Was the inspiration for my dish pictured. Really yummy adding crispy gnocchi and some mushrooms I used thyme because couldn’t find any dill 😍
C
Colleen R.
3 months ago
That looks tasty!
Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.