Caramelised Garlic, Leek and Bacon Kuku

Excellent - I've taken off one star only because the leeks lose a bit of flavour from being boiled. Leftover Smothered Leeks from Sophie Grigson's Vegetable Bible would be good in this dish. Next time I shall also break up the garlic cloves once they've caramelised, to distribute them better though the dish. I made the recommended sauce to accompany the dish (Roasted Garlic, Red Pepper and Onion) and it was a good partnership, but if it seems like a bit too much trouble a tomato salsa, or just a spoonful of Greek yoghurt, would also work.

eta: I tried steaming the leeks - this improved the flavour slightly but they stayed a bit al dente and didn't melt into the eggs as the boiled ones did. I still think smothering is the way to go.