Upside Down Bacon Hotpot

cooking time
60 minutes 15 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!