This is the seventh of our Saturday recipes.
Winter Bacon Warmer
Into an earthenware dish about 9cm or 3.5ins deep, well greased with butter, slice some ”falling” potatoes into small chunks rather than thin even pieces.
On top put a layer of sliced onions, a sprinkle of freshly chopped sage and cover with thickish pieces of home cured bacon.
Pepper it, but go carefully with salt because of the bacon.
Next put a good layer of soaked butter beans and repeat the layers finishing with bacon.
Half-fill the dish with good stock, cover and bake in a moderate oven (180C, 350F, gas 4) for about 1.5 hours uncovering for the last 15 minutes to crisp the bacon.
Serve with boiled beetroot lightly turned in oil and vinegar. This dish has warmed up my family for many winters – handed down from Lancashire origins. It’s guaranteed to give one a glow!
From Mrs Margaret Croston, Christelton, Cheshire
Read Saturday recipe No 6 (mushroom pudding).
Read Saturday Recipe No 5 (lemon curd dumplings).
Read Saturday Recipe No 4 (autumn chicken stew).
Read Saturday Recipe No 3 (Yorkshire parkin).
Read Saturday Recipe No 2 (pheasant in cider).
Read Saturday Recipe No 1 (a relish, a sauce and a chutney).
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