Whole Bacon Slab Recipes

Ingredients

• 250g Whole Bacon Slab
• 2 × 400g tins white beans, drained and rinsed
• 400g chopped tomatoes
• 1 onion, diced
• 2 garlic cloves, chopped
• 1 tbsp olive oil
• 200g spinach
• 1 tsp smoked paprika
• 200ml water
• 4 slices crusty bread

Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.

Make the meal

1. Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
2. Cut 250g thawed bacon slab into 1cm lardons on a board used for raw meat. Start in a cold frying pan over medium-low heat; cook for 12–18 minutes, turning regularly, until the fat has rendered, the edges are golden and the centre reaches at least 72°C. Drain excess fat into a heatproof container, keeping just a spoonful if the recipe needs it.
3. Soften the onion in oil for 5–7 minutes. Add garlic and paprika; stir for 30 seconds.
4. Add tomatoes, water and beans. Simmer gently for 15 minutes; add the spinach in the final 2 minutes.
5. Use the cooked lardons and fold them into the beans. Taste the broth before adding salt.
6. Toast the bread and serve alongside the bowls. Keep the stew loose enough to spoon; add a splash of hot water if it becomes too thick.

Ingredients

• 250g Whole Bacon Slab
• 700g potatoes, cut into 1.5cm cubes
• 1 red pepper, diced
• 1 onion, diced
• 4 eggs
• 2 tbsp neutral oil
• 2 tbsp chopped parsley

Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.

Make the meal

1. Prepare the potato or vegetable sides alongside the meat. Cook the eggs last so everything arrives at the table hot.
2. Cut 250g thawed bacon slab into 1cm lardons on a board used for raw meat. Start in a cold frying pan over medium-low heat; cook for 12–18 minutes, turning regularly, until the fat has rendered, the edges are golden and the centre reaches at least 72°C. Drain excess fat into a heatproof container, keeping just a spoonful if the recipe needs it.
3. Simmer potatoes in salted water for 7–8 minutes until nearly tender. Drain and steam dry.
4. Fry onion and pepper in 1 tbsp oil for 7 minutes. Add potatoes and the remaining oil; cook for 10–12 minutes, turning occasionally, until golden.
5. Slice or crumble the fully cooked meat and fold into the potatoes.
6. Make four gaps, crack in the eggs and cover the pan over low heat. Cook for 6–10 minutes, until whites and yolks are firm. Add parsley and serve in the pan.