Served 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:
- Grease a large shallow ovenproof gratin type dish with a small knob of butter.
- Place the sliced vegetables and apple into a large bowl and season, toss together to mix.
- Place vegetables into the shallow dish and spread out. Add sage and push into the layers.
- Pour over the hot stock, add the bacon pieces and dot with butter.
- Cover with foil and cook in a preheated oven for about 50 minutes until vegetables are tender.
- Remove foil and cook for a further 15 minutes to brown and crisp the top.
Recipe from Lovepork.co.uk