Winter is truly taking hold here in Britain. The evenings are darker and there is a biting chill in the air. Personally, I love winter because it provides the perfect excuse to spend my evenings wrapped up in a warm blanket with the fireplace blazing, doing nothing but lazing in front of the telly with the kids and the missus. It also provides the perfect atmosphere for consuming some delicious one pot, carb heavy food.
Pan Haggerty is a dish that fits the bill perfectly. Traditionally a dish made to feed the coal miners in Northeastern Britain it is a dish perfect for taking the chill out of your bones, and for eating from large bowls in front of the television.
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- Serves: 4-6
- Skill level: easy
- 1 tbsp vegetable oil
- 250g bacon rashers
- 6 medium-sized potatoes, peeled and sliced into thin rounds
- 2 onions, peeled and sliced
- 5 carrots, peeled and sliced
- 500 ml chicken stock
- 150g cheddar cheese, grated
- Using a high sided frying pan, heat the oil and fry the bacon until it just begins to crisp. Remove the bacon and set aside. Leave the bacon grease in the pan.
- Place a layer of potatoes over the bottom of the pan. Don’t worry about presentation, just toss it in. Add a layer of onion, a layer of carrots and a layer of bacon. Repeat the layers, finishing with a layer of potatoes across the top.
- Pour the chicken stock over the pan, and cover. (If your pan doesn’t have a lid, just cover it over with a layer of foil.
- Leave to simmer for about 20 minutes, or until the potatoes and carrots are tender.
- When everything is cooked, heat the grill. Uncover the pan and top with the cheese, then pop it under the grill until everything is golden and bubbling.
- Serve in bowls with some lovely crusty bread.