Upside Down Bacon Hotpot
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.
cooking time
1 hour 5 minutes
cooking skill
Not too tricky
serves
4 people
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
1
Grease a large shallow ovenproof gratin type dish with a small knob of butter.
2
Place the sliced vegetables and apple into a large bowl and season, toss together to mix.
3
Place vegetables into the shallow dish and spread out. Add sage and push into the layers.
4
Pour over the hot stock, add the bacon pieces and dot with butter.
5
Cover with foil and cook in a preheated oven for about 50 minutes until vegetables are tender.
6
Remove foil and cook for a further 15 minutes to brown and crisp the top.
Serving Suggestions
Serve with extra green seasonal steamed vegetables.
Additional Information
If you want to speed-up the cooking time, parboil all the vegetables together in a large pan before placing in the dish!
