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.
4 x 400g/14oz pieces unsmoked streaky bacon, skin on
1-2 litres/1¾-3½ pints chicken stock
750g/1lb 10oz carrots, peeled
8 stalks celery
1 bunch fresh thyme
500ml/18fl oz ale
50g/2oz butter
300g/11oz baby onions, peeled, cut in half
110ml/4fl oz double cream
1 pinch freshly ground nutmeg
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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