Ingredients

50g/1¾oz unsalted butter, plus extra to finish

1 leek, sliced

3 rashers smoked streaky bacon, diced

100ml/3½fl oz dry white wine

5 portobello mushrooms, chopped

350–400ml/12–14fl oz beef stock

100ml/3½fl oz fresh butter

¼ tsp paprika

salt and pepper

small handful of freshly chopped flatleaf parsley, to garnish

Method

1.Heat a deep non-stick casserole over a medium heat. Add the butter and when it sizzles, add the leek and bacon and fry for 6–8 minutes, until the leek is softened and caramelised and the bacon crispy.

2.Pour in the wine and allow to bubble for a couple of minutes before adding the mushrooms. Cook for 2–3 minutes to soften, then add 350ml/12fl oz beef stock and season well with salt and pepper. Reduce the heat to low and simmer for 25–30 minutes, adding a touch more stock if needed.

3.Stir in the fresh butter, paprika and a knob of butter and simmer for a further 5 minutes.

4.Check the seasoning and serve garnished with chopped parsley.