12 oz (350 g) smoked bacon rashers
2 tbsps (30 ml) olive oil
1 oz (25 g) butter
8 oz (225 g) mushrooms, wiped
3 courgettes, trimmed and sliced
1. Remove rinds from bacon, reserve. Finely chop the bacon. Fry bacon and rinds in a frying pan, over moderate heat, until the fat runs. Remove rinds from the pan with a slotted spoon and discard.
2. Add the oil and butter to the fat in the pan. Slice the mushrooms and add with the courgettes, fry for 5 minutes. Season and fry for a further 1 minute.
3. Serve hot with freshly boiled pasta.