Wash the leeks and remove the outer leaves if necessary. Trim both ends and cut the leeks into portions. For 2 large leeks I cut them in half.

Place the leeks in a pan of boiling water and simmer for 5 to 10 minutes until tender.

Turn off the heat and leave them in the water to keep warm.

Put the milk, butter, flour and seasoning in a small saucepan.

Use the whisk to mix in the flour then turn on to a medium heat.

Keep whisking continually as the butter melts and the mixture thickens.

Turn the heat down and let it cook for a minute to cook the flour. Check the seasoning and add the grated nutmeg.

Drain the leeks thoroughly and place them in a serving dish covered with foil.

Gently reheat the sauce and pour over the leeks.

Scatter the cooked bacon over the top and serve.