Baked Potatoes and Broad Beans With Pancetta

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 garlic clove, finely chopped
• 1 large leek, finely sliced
• 150 g pancetta
• 600 g fresh broad beans, shelled
• 300 g tiny new potatoes
• 300 ml light cream
• 23 cup grated parmesan cheese

1. Heat the butter and oil in a frying pan and cook garlic, leek and pancetta over medium heat until leek is soft and pancetta crisp at edges.
2. Transfer to a large bowl and combine with broad beans, potatoes, cream and parmesan.
3. Transfer to a shallow 1.5 litre oven proof dish.
4. Bake at 190c for 30-35 minutes or until potatoes are tender and top is bubbling and golden.

butter, olive oil, garlic, pancetta, tiny new potatoes, light cream, parmesan cheese

Taken from www.food.com/recipe/baked-potatoes-and-broad-beans-with-pancetta-222347 (may not work)