1 1/2 lb (675g) bacon joint
8 oz (225g) carrots, sliced or quartered lengthwise
1 parsnip and/or turnip, chopped
1 large leek, sliced
1 chicken bouillon cube (stock cube)
1/2 pt (300ml) hot water
4 oz (100 g) frozen peas
salt and pepper
8 oz (225g) carrots, sliced or quartered lengthwise
1 parsnip and/or turnip, chopped
1 large leek, sliced
1 chicken bouillon cube (stock cube)
1/2 pt (300ml) hot water
4 oz (100 g) frozen peas
salt and pepper
method
1. Heat the oven to 350°F (180°C) mark 4.
2. Place the carrots, parsnip/turnip and leek in a heatproof casserole and place the bacon on top.
3. Crumble the bouillon cube in the hot water and stir.
4. Pour over the vegetables, lightly cover with a lid or foil and cook in the oven for 1 hour.
5. Remove the foil and stir in the peas. Return to the oven, uncovered, for a further 15 minutes or until the vegetables and bacon are tender.
6. Lift out the bacon and place on a warm serving dish. Taste the vegetables and season if necessary.
7. Serve the vegetables straight from the dish in which they were cooked.
2. Place the carrots, parsnip/turnip and leek in a heatproof casserole and place the bacon on top.
3. Crumble the bouillon cube in the hot water and stir.
4. Pour over the vegetables, lightly cover with a lid or foil and cook in the oven for 1 hour.
5. Remove the foil and stir in the peas. Return to the oven, uncovered, for a further 15 minutes or until the vegetables and bacon are tender.
6. Lift out the bacon and place on a warm serving dish. Taste the vegetables and season if necessary.
7. Serve the vegetables straight from the dish in which they were cooked.
serving amount
serves 6
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