My in-laws are family famed for their bacon stew.

RECIPE FOR BACON STEW By Ted & Josie Martin INGREDIENTS (enough for 4 – 8 servings) For the bacon One packet of bacon bits about 1 lb or ½ kilo, or one or two packets of sliced bacon For the vegetables 2 parsnips 2 carrots 2 potatoes 1 leek 10 Brussel sprouts 1 small suede ½ broccoli 1 or 2 onions or/plus any veg you have (all chopped or diced, enough to fill saucepan about ¾ full)

Serving suggestions:
Serve with rice, bread, baked potatoes, mashed potatoes, gently fried softened peppers, diced tomatoes.

Total cost about £1 for the bacon and about £2 for the veg

for the leftovers next day (optional)
5 small chicken breasts
tarragon

UTENSILS
2 large saucepans, 2 large casserole dishes, 2 cooker rings both lowest setting, oven at about 100 deg C, 2 wooden spoons for the cooking, one ladle for the serving.

PREPARATION TIME
About ½ hour to chop up the veg (this is the longest job, so share it around the family if appropriate) plus about 5 mins to simmer.

COOKING TIME
About one hour in the oven, this gives you time to clear up and get the rice on, but you can leave it on for up to 3 hours at under boiling about 80 deg C, this recipe is very useful if you have guests and you need to have something ready to serve.

Take two large saucepans.
In one, gently heat about ½ kilo bacon bits, diced or chopped small. Cutting up the bacon with scissors is easier than with a knife. You can use a packet of bacon bits or a couple of packs of sliced bacon, trim off all the rind. Keep the lid on so that the liquid does not evaporate, keep the heat on really low. This is what gives the stew its delicious flavour. Do not cook so far that it gets brown and crispy.

Meanwhile prepare vegetables (or get your friend, children or guests to do this while you cut up the bacon). Fill the other large saucepan up with chopped or diced vegetables, eg two carrots, two parsnips, one leek, handful of sprouts, couple of potatoes, one small suede, two courgettes, half a broccoli, an onion or two. Or any vegetables you have to hand. This takes ages because of the peeling and chopping. You can put a stock cube (already dissolved) in, half fill up with water, bring to the boil, simmer for about 5 minutes. Do not stir as this will mush up the courgettes and mash up the diced potatoes.

Pour the entire contents of both saucepans into one or two large casseroles, place in oven, lids on, at 100 degrees centigrade (about boiling point) for an hour or three hours at lower setting. When you serve, stir slightly by dipping the ladle right to the bottom, swish gently, to avoid damaging the vegetables. This will bring the salty bacon flavour into the vegetables. Serve in bowls, with basmati rice or bread and butter.

Serves about 4 or eight people.

You can freeze any leftover or use to make chicken and bacon stew, read on:- The next day put some cooked diced chicken breasts in the bottom of a casserole, about one third deep, sprinkle generously with tarragon, pour the leftover bacon stew over the top, lid on, back in the oven for an hour or three and bingo you have yummy chicken and bacon stew. Serve in bowls with baked potatoes, rice or bread. Garnish with brightly coloured, softened peppers or cold diced tomatoes.
TIP; make sure that every colour of the rainbow is represented, red tomato, orange and yellow pepper, green veg and I have blue plates or napkins, so that makes it beautifully presented.