Ingredients

• 4 x 400g/14oz pieces unsmoked streaky bacon
• skin on
• 1-2 litres/1¾-3½ pints chicken stock
• 750g/1lb 10oz carrots
• peeled
• 8 stalks celery
• 1 bunch fresh thyme
• 500ml/18fl oz ale
• 50g/2oz butter
• 300g/11oz baby onions
• peeled
• cut in half
• 110ml/4fl oz double cream
• 1 pinch freshly ground nutmeg

Directions

• Preheat the oven to 140C/275F/Gas1.
• Place the bacon pieces into a large saucepan
• cover with the chicken stock and bring to the boil. Remove the bacon pieces and pat dry with kitchen paper.
• Divide the carrots
• celery and thyme among four large paper bags. Add a splash of beer to each bag
• place the bacon on top
• then roll the tops of the bags down to seal.
• Roast in the oven for 2-3 hours
• or until the bacon is very tender. Remove the bacon and set aside to rest for 30 minutes.
• Meanwhile
• melt the butter in a frying pan and add the baby onions and a pinch of salt. Fry for 1-2 minutes
• without colouring
• then add another splash of beer.
• Continue to cook until the beer has reduced completely
• then stir in the cream and cook for another 30 seconds.
• To serve
• place a spoonful of onions onto serving plates
• and sprinkle over the nutmeg. Carve the bacon into thick slices and place a slice alongside the onions. Top with the carrots.