The sweet flavours of swede and honey offset the smoky, crispy bacon, garlic and thyme. The addition of red wine vinegar provides a sour twist, bringing a unique flavour combination.
What you need:
1 large (or 2 smaller) organic swede
2 finely chopped garlic cloves
3-4 rashers of streaky bacon
Freshly ground salt & pepper
1 TBS chopped fresh thyme
3 TBS red wine vinegar
2 TBS olive oil
1 TBS honey
What to do:
Peel and cut the swede into approx. 2cm cubes.
Cook the bacon in a large frying pan over a medium-high heat, until crisp and golden. Remove the bacon from the pan, drain on kitchen paper, then roughly chop. Leave the bacon fat in the pan.
Return the pan to a medium heat and add the olive oil, along with the swede cubes, chopped thyme, finely chopped garlic and salt and pepper.
Cook for 20 minutes, stirring frequently, until the swede cubes are softened and golden.
Add the vinegar and honey to the pan and cook for a further 10 minutes, or until the liquid is absorbed. Serve immediately.