Thursday, December 20, 2012


serves one

4 rashers streaky bacon
2 teaspoons garlic-infused oil
1 tomato, diced
2 teaspoons Worcestershire sauce
scattering of chopped parsley (about 2 tablespoons)
ground black pepper

Cut each rasher into three or four pieces, and fry in the garlic oil until crispy (the bacon will also give up flavorsome fat of its own). Remove the bacon bits to a piece of kitchen towel.

Tip the chopped tomato, with all its seeded, gluey interior, into the hot oily pan, which will cause a great spitting and sizzling, and stir for a couple of minutes. Add the Worcestershire sauce and stir again, then put the bacon back into the pan, mixing it into the tomato before transferring to a plate.

Scatter with some parsley and lots of freshly ground pepper, and serve with bread to dip in the oily juices.

bacon recipe courtesy of: Feast: Food That Celebrates Life, by Nigella Lawson. London: Chatto & Windus, 2004; p. 416

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