Buttered Swede with Crispy Bacon
Say ‘swede’ and most people think of ‘bashed neeps’ with haggis on Burn’s Night but this creamy, orange-fleshed vegetable has a wonderful nutty, sweet flavour that is perfect with the Sunday roast.
Peel the swede and cut into large chunks. Drop into a pan of boiling, lightly salted water and cook, uncovered, for 15-20minutes or until very tender.
While the swede is cooking grill the bacon until all the fat is very crisp. Leave to cool a little then chop quite roughly. Roughly chop the chives if using.
Drain the swede and mash with the butter and pepper until almost smooth. Pour in any bacon fat from the grill pan. Serve straight away with a little of the crispy bacon and chives sprinkled on top.
Replace the bacon with thinly sliced salami. Grill till crisp as above.
Cook the bacon in the microwave. Put the rashers on a double sheet of kitchen paper and cook on high for 1 minute. Now cook in bursts of 15 seconds until the bacon is crispy.
For a simple supper dish serve the buttered swede with a softly poached egg on top.