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Heat the oven to 200C/fan 180C/gas 6.
Put the leeks into a 15 x 20cm baking dish, packing them in tightly as they will shrink when cooked.
Mix the crumbled blue cheese, double cream and mustard in a bowl with a little salt and lots of black pepper.
Pour over the leeks, cover with a double layer of foil and bake for 1 hour 30 minutes until the leeks are very soft.
Put the pancetta into a cold frying pan then fry over a medium heat for 10 minutes until really crisp.
Add the rosemary and chilli flakes, and cook for 1 minute.
Put the breadcrumbs in a bowl, tip in the pancetta, including all of its fat, and mix well.
Remove the foil from the leeks and cover evenly with the breadcrumbs and a drizzle of olive oil.
Return to the oven for 15 minutes or until the breadcrumbs are golden.