Bacon Hotpot

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Upside Down Bacon HotPotServed with buttered seasonal greens this bacon hotpot makes a great weekend brunch or midweek supper. 

Serves 4
Cooking Time 75 mins

What You’ll Need:

  • 225g (8oz) Dry cured premium unsmoked back bacon rashers, trimmed and cut into 3
  • 2 Knobs butter
  • 2 Potatoes, peeled and thinly sliced
  • 2 Onions, peeled and thinly sliced
  • 2 Parsnips, peeled and thinly sliced lengthways
  • 2 Large carrots, peeled and thinly sliced lengthways
  • 1 Eating apple, sliced across through the core
  • Seasoning:
  • 2 Sprigs fresh sage
  • 300ml 1/2pt Pork stock
What To Do: 
  1. Grease a large shallow ovenproof gratin type dish with a small knob of butter.
  2. Place the sliced vegetables and apple into a large bowl and season, toss together to mix.
  3. Place vegetables into the shallow dish and spread out. Add sage and push into the layers.
  4. Pour over the hot stock, add the bacon pieces and dot with butter.
  5. Cover with foil and cook in a preheated oven for about 50 minutes until vegetables are tender.
  6. Remove foil and cook for a further 15 minutes to brown and crisp the top.
Recipe from Lovepork.co.uk

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