Upside Down Bacon Hotpot

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A one-pot dish that is great on a summer evening or winter night. This twist on the classic, tastes delicious and is packed with vegetables.

Cook time: 1 hrs and 5 mins

Serves: 4

Cooking Skill: Not Too Tricky

Ingredients

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

Method

Step 1

Grease a large shallow ovenproof gratin type dish with a small knob of butter.

Step 2

Place the sliced vegetables and apple into a large bowl and season, toss together to mix.

Step 3

Place vegetables into the shallow dish and spread out. Add sage and push into the layers.

Step 4

Pour over the hot stock, add the bacon pieces and dot with butter.

Step 5

Cover with foil and cook in a preheated oven for about 50 minutes until vegetables are tender.

Step 6

Remove foil and cook for a further 15 minutes to brown and crisp the top.

Step 7

Serve with extra green seasonal steamed vegetables.

Tips and Serving Suggestions

If you want to speed-up the cooking time, parboil all the vegetables together in a large pan before placing in the dish!

Method

Step 1

Grease a large shallow ovenproof gratin type dish with a small knob of butter.

Step 2

Place the sliced vegetables and apple into a large bowl and season, toss together to mix.

Step 3

Place vegetables into the shallow dish and spread out. Add sage and push into the layers.

Step 4

Pour over the hot stock, add the bacon pieces and dot with butter.

Step 5

Cover with foil and cook in a preheated oven for about 50 minutes until vegetables are tender.

Step 6

Remove foil and cook for a further 15 minutes to brown and crisp the top.

Step 7

Serve with extra green seasonal steamed vegetables.

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Upside Down Bacon Hotpot

Upside down bacon and vegetables in a hotpot

Ingredients

  • 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

Tips and Serving Suggestions

If you want to speed-up the cooking time, parboil all the vegetables together in a large pan before placing in the dish!













Method

Step 1

Grease a large shallow ovenproof gratin type dish with a small knob of butter.

Step 2

Place the sliced vegetables and apple into a large bowl and season, toss together to mix.

Step 3

Place vegetables into the shallow dish and spread out. Add sage and push into the layers.

Step 4

Pour over the hot stock, add the bacon pieces and dot with butter.

Step 5

Cover with foil and cook in a preheated oven for about 50 minutes until vegetables are tender.

Step 6

Remove foil and cook for a further 15 minutes to brown and crisp the top.

Step 7

Serve with extra green seasonal steamed vegetables.

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