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Pork Mince with Leek and Bacon

1 tb Olive oil
1 Leek; finely chopped
50 g Back bacon; chopped (2oz)
450 g Lean pork mince; (1lb)
Salt and freshly ground black pepper
100 ml Half fat creme fraiche; (3 1/2fl oz)
1 ts Fresh sage; finely chopped (optional)


Heat the oil in a frying pan over a moderate heat. Add the leek and bacon and cook for 4 minutes until the bacon is crispy and the leek is soft.

Add the pork and cook for a further 6-8 minutes. Add seasoning to taste. Stir through the creme fraiche and the sage, re-season and serve.




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