Pan Haggerty

Simple British food at it's best, just a few ingredients that can be put together in no time.

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 3-4 rashers of bacon chopped into pieces
 2 onions sliced
 4 carrots peeled and sliced
 3 large potatoes peeled and sliced
 Leaves from a few thyme sprigs
 500ml hot chicken stock
 Small piece of butter
 150g grated cheddar

1

Pre-heat the oven to 180c

2

Fry the bacon in a little oil until just crispy and set aside

3

In your baking dish, layer all the ingredients grinding black pepper as you go, finish with a layer of potato

4

Add the chicken stock then dab the top layer with a few bits of butter

5

Cover and bake in the oven for 30 mins then remove the lid and cook for a further 15 mins just to crisp up the potatoes

6

Remove from the oven, sprinkle over the cheese and then grill until golden and bubbly and serve

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Ingredients

 3-4 rashers of bacon chopped into pieces
 2 onions sliced
 4 carrots peeled and sliced
 3 large potatoes peeled and sliced
 Leaves from a few thyme sprigs
 500ml hot chicken stock
 Small piece of butter
 150g grated cheddar

Directions

1

Pre-heat the oven to 180c

2

Fry the bacon in a little oil until just crispy and set aside

3

In your baking dish, layer all the ingredients grinding black pepper as you go, finish with a layer of potato

4

Add the chicken stock then dab the top layer with a few bits of butter

5

Cover and bake in the oven for 30 mins then remove the lid and cook for a further 15 mins just to crisp up the potatoes

6

Remove from the oven, sprinkle over the cheese and then grill until golden and bubbly and serve

Pan Haggerty

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