Passionate about Bacon

SERVES: Serves 4
COOKING TIME: About 20 minutes
OVEN TEMPERATURE: Gas Mark 6, 200ºC, 400ºF
INGREDIENTS: 2 Dry cured premium bacon/gammon chops (approx 200g each), fat and rind removed and cut into chunks 1 x 5mlsp (1tsp) Olive oil 1 Onion, roughly chopped 2 Cox’s type eating apples, cored and cut into wedges 5 Fresh sage leaves, roughly chopped 1 x 5mlsp (1tsp) Mustard 150ml (¼pt) Cider or apple juice 6 New potatoes, scrubbed, cut into small cubes 12g (½oz) Butter 1 x 15mlsp (1tbsp) Flour} combined 500g Pre-made packet flaky pastry

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Method
Preheat the oven to Gas Mark 6, 200ºC, 400ºF. In a large pan heat the oil. Add the bacon chunks and onion and cook until the bacon changes colour and is starting to brown. Add the apples, sage, mustard, cider and potatoes. Combine well together and bring to the boil. Gradually add the small pieces of combined butter and flour. Stir to thicken slightly – the sauce should appear glossy. Divide the mixture between 4 individual pie dishes or make as one ‘family pie’. For individual pies cut the pastry into 4 and roll each out separately. Wet the top of the dish and roughly press the pastry onto the dish. Finish off the pastry or leave draped over for a ‘rustic’ pie crust. Cook in the oven for 15-20 minutes until risen, flaky and golden. Serve with seasonal greens.