Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Smokey Bacon And Watercress Soup
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A bacon and watercress soup that’s portable and the perfect winter warmer.
Prep time: 10 mins
Cook time: 30 mins
Serves: 4
Cooking Skill: Easy
Ingredients
100g
oak smoked, streaky, or back bacon rashers, roughly chopped
1
onion, peeled and roughly chopped
1
garlic clove, peeled and chopped
1
large potato (about 225g), roughly chopped (with skin on)
900ml
hot vegetable stock
Black
pepper
2x 85g
bags watercress, rinsed and roughly chopped
300ml
semi-skimmed milk
8
dry cured pancetta rashers or streaky bacon rashers, for serving
Method
Step 1
Preheat the grill to moderate.
Step 2
Place the bacon, onion and garlic in a large pan. Using the melted bacon fat, lightly cook. Add the potato, stock, and black pepper. Simmer for 10-15 minutes until the potato is tender. Add the watercress.
Step 3
Place the soup in a food processor or use a hand blender and whizz until smooth. Replace in the pan, add the milk and heat through.
Step 4
Place the pancetta rashers on the grill grid and cook until crispy and golden.
Step 5
Serve the soup with extra ‘dunking’ rashers.
Method
Step 1
Preheat the grill to moderate.
Step 2
Place the bacon, onion and garlic in a large pan. Using the melted bacon fat, lightly cook. Add the potato, stock, and black pepper. Simmer for 10-15 minutes until the potato is tender. Add the watercress.
Step 3
Place the soup in a food processor or use a hand blender and whizz until smooth. Replace in the pan, add the milk and heat through.
Step 4
Place the pancetta rashers on the grill grid and cook until crispy and golden.
Step 5
Serve the soup with extra ‘dunking’ rashers.
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