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Tim’s Leek & Bacon Stir-Fry with Cashews

Tim Casey

Leek icon

Serves: 4

Prep time: 15 mins

Cook time: 15 mins


450g leeks, trimmed and cut into matchstick strips

4 rashers lean smoked back bacon, cut into fine strips

1 tbsp light and mild olive oil

1 tsp sesame oil

1 clove garlic, crushed

1” piece fresh root ginger, peeled and finely chopped

250g pak choi leaves, roughly torn

75g baby plum tomatoes, halved

225g cooked noodles

1 tbsp light soy sauce

1 tbsp sweet chilli sauce

50g cashew nuts

Veg Portions / Serving: 1


Kitchen Ninja

Tim Casey, chairman of the British Leeks Growers Association, shares a simple & delicious stir-fry recipe using classic British ingredients. Perfect for a quick family-friendly dinner. #StirFryFrenzy


  1. Stir fry the leeks and bacon with the garlic and ginger in the olive oil and sesame oil over a high heat for 3-4 minutes until just beginning to brown. Stir in the pak choi leaves and baby plum tomatoes cook for a further 2 minutes or until the leaves begin to wilt.
  2. Add the cooked noodles, soy and chilli sauce and nuts and cook for 2 minutes.
  3. Serve immediately.

Kids in the kitchen:

Older kids can help you add ingredients to the pan, but under close supervision as the pan and oil will be hot. Let the kids help you add the final ingredients like the sauce and nuts, stirring it through off the heat and helping you to serve it up.

Tim Casey

Tim Casey is a fourth generation leek farmer and chairman of the British Leek Growers Association. Based near Lincoln, Tim and his family farm over 150 acres of leeks, alongside cereals, rape, linseed and sugar beet.

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