Bacon. Puree. Why didn’t I think of it before? In designing the above dish (scallops on Welsh rarebit souffle with black pudding and pea shoots) wanted a way to bring in a bacon flavour. Classic with scallops. I also wanted a drizzle to complete the decoration. The answer was staring me in the face. Now I want to put it on everything! What can be more FatSteak Club?

It is quick and easy to make and tastes like liquidised Frazzles. How smokey the flavour is up to you. I used unsmoked bacon but smoked paprika. My guests asked for the rest of the jug to devour it. If you do try it out, do let us know what you cover with it.

 

Step 1 - Bacon

• Carefully fry the bacon so it is perfectly crispy.

• Drain the rashers as they cool on kitchen paper.

Step 2 - Puree

• Crumble the cooled rashers into the cream, butter and paprika in a jug.

• Blend with a hand food processor to a whipped cream consistency.

• Top tip: it can be stored in a jar in the fridge for a couple of days at this stage. If it lasts that long.

• To serve, warm a little butter in a small pan and whisk the puree in to drizzling consistency.

 Ingredients

• 3 rashers of good bacon (smoked or not is up to you)

• 200ml bouble cream

• 50g butter

• 1 tsp paprika (again, smoked or not is your choice)