Get sizzling – it’s Bacon Connoisseurs Week

Nothing beats the smell of sizzling bacon wafting through the house - and with Bacon Connoisseurs Week on its way (22nd – 28th March), there’s even more excuse to pop a few rashers under the grill.

Whether you’re a fan of the classic bacon sarnie, or are cooking something a little more sophisticated, such as chicken fillets wrapped in bacon, adding a spoonful of one of English Provender Company’s delicious chutneys will give an instant burst of flavour.

English Provender’s range of scrumptious chutneys and sauces are just perfect for experimenting. If you like a touch of spice, try Sweet Tomato & Chilli Chutney – wonderfully sticky with a fiery kick. For something a little sweeter, go for Ploughman’s Plum Chutney – a fruity blend of plums, apples, sultanas and ginger. Both are perfect partners for bacon but don’t just take our word for it!

For the truly inventive home cook, English Provender is challenging you to send in your own original chutney recipe. The winning recipe could be made into a limited edition chutney - with your name on the label! Just send your recipe to English Provender Chutney Challenge, Field House, 8 High Street, Hurstpierpoint, West Sussex, BN6 9TY or email it to englishprovender@fml-pr.co.uk before July 31st 2010.

To get you in the creative mood, why not try out this delicious recipe with some English Provender - you won’t be disappointed!

Sweet Cured Bacon and Spring Veg Pie
Serves about 6
Takes about 50 mins

Ingredients:

225g (8oz) sweet cured back bacon rashers (about 8 rashers)
½ (500g) packet shortcrust pastry
4 baby carrots, peeled and cut in half
6 asparagus spears
3 baby leeks or one large cut into long thin strips
25g (1oz) green beans or peas
30ml (2tbsp) English Provender Ploughman’s Plum Chutney
½ (500g) packet puff pastry
Egg and milk for glaze
Seasoning

Method:

Preheat oven to Gas 4-5/180oC/350oF.

Roll out shortcrust pastry and line loaf tin (900g/2lb) or deep pie dish.

Layer into the bottom 2 rashers of bacon and some of the vegetables, top with the chutney and continue to layer the rest of the ingredients.

Roll out puff pastry and cover the tin.

Brush with egg and milk glaze.

Bake in oven for about 45 – 50 minutes until pastry is golden. (If the pastry starts to catch cover with foil)

Serve with new potatoes and extra seasonal veg or as part of a ‘spring picnic’ with extra pickles.