Last week I was asked to judge The Great British Bacon Off. Well, given I ate bacon with not one, but two meals on the day before the contest, I reckon I was fit for the job. This recipe, made by Sophie, was the winner.
When the perma-smug Paxman pressured Miliband over being a 'geek', and inferior to his brother, I wanted to hug the exacerbated oddball. Whether it was intentional or not, Paxman did Ed a huge favour in these final exchanges.
On my second visit I was cheerily told that there was no bacon... or sausage... or eggs... or baguettes. It was 8:45 and they're meant to be serving this stuff till eleven. I left, annoyed, like a pup denied milk at his mother's teat.
Cornbread always reminds me of proper Lumberjack-style places. American BBQ joints and stuff. So does the combination of potato, sour cream and chives. Everything about it just screams 'steakhouse'. You'd be mad not to try these - people go crazy for them!
We thought we'd invite you to set yourself a challenge; to create DIY bacon, to understand the passion, care and attention that goes into this age old process. Below we have outlined the method, which is much easier to follow than you might realise.
Honey butter. I predict you'll hear about this heavenly combination a lot in 2014. I was first alerted to the revelation when, after falling head over heels for the cornbread at The Lockhart (a dapper new joint in Marylebone), I asked the chef how it was made.
Yesterday I had the shaved Brussels sprout salad from my fav cafe and I finally realized what was missing from my previous brussels sprouts experiences.... Bacon. Delicious, crispy, salty bacon. Of course!!