Ingredients :
- 3 large potatoes (Maris Piper or King Edwards), peeled
- 1 1/2 large onions
- 6-9 slices smoked streaky bacon, or 3-6 rashers of smoked back bacon (1-2 per person)
- 2 beef OXO stock cubes
- to taste but plenty of Worcestershire sauce
- 3 tbsp oil
- to taste sea salt and freshly ground black pepper
- hot water to cover
Method :
- Simmer the potatoes, bacon and onions for about 25-30 minutes, uncovered, until the potatoes have absorbed some of the gravy and turned light brown in colour
- Check the taste and consistency of the potatoes and adjust if necessary, by cooking longer, or adding additional seasoning/stock cubes/Worcestershire sauce. Stir well. Reduce down until there"s as little gravy left as possible. Drain some away if necessary first, so that you end up with small amount of concentrated flavoursome juice after reduction
- Remove from the heat and leave the pot to cool slowly, uncovered. This will allow the gravy time to slowly thicken as moisture evaporates leaving the starch behind.
- Reheat on the hob or in the microwave when ready to serve. Season with salt and pepper. Serve with pickled red cabbage, pickled beetroot, and crusty bread
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