Hearty leek broth

Put potatoes, carrots, parsnip, swede and leeks into a large bowl. Sprinkle with the oatmeal and toss until the vegetables are coated.

Fry the pancetta in the butter in a large saucepan until lightly browned then add the vegetables and thyme and stew for 3 to 4 minutes until slightly softened.

Pour in the stock, bring to the boil then partly cover and simmer gently for 15 minutes removing any surface scum. Season to taste with salt and pepper.