Try this novel way of cooking bacon - the carrots absorb all the delicious bacon flavour. You’ll need four large paper bags for this recipe.
Preheat the oven to 140C/275F/Gas1.
Place the bacon pieces into a large saucepan, cover with the chicken stock and bring to the boil. Remove the bacon pieces and pat dry with kitchen paper.
Divide the carrots, celery and thyme among four large paper bags. Add a splash of beer to each bag, place the bacon on top, then roll the tops of the bags down to seal.
Roast in the oven for 2-3 hours, or until the bacon is very tender. Remove the bacon and set aside to rest for 30 minutes.
Meanwhile, melt the butter in a frying pan and add the baby onions and a pinch of salt. Fry for 1-2 minutes, without colouring, then add another splash of beer.
Continue to cook until the beer has reduced completely, then stir in the cream and cook for another 30 seconds.
To serve, place a spoonful of onions onto serving plates, and sprinkle over the nutmeg. Carve the bacon into thick slices and place a slice alongside the onions. Top with the carrots.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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