Matt Tebbutt showcased a tasty cheese and potato pie with bacon and leeks on Saturday Kitchen.

The ingredients are: 2 tbsp olive oil, 25g unsalted butter , 8 rashers smoked streaky bacon, chopped , 1 garlic clove, finely chopped, 3 large leeks, sliced, 1 tbsp plain flour , 1 potato, peeled and diced, 100ml full-fat milk, 100ml double cream , 100g strong cheddar cheese, grated, 150g red Leicester cheese, grated, salt and freshly ground black pepper.

For the topping: 1 rosemary sprig, leaves only, chopped , 1 garlic clove, finely chopped, 50ml olive oil , 50g butter, melted, 4–5 potatoes peeled and thinly sliced, soaked in a bowl of water for at least an hour, salt and freshly ground black pepper.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.