Bacon and Onion Gravy

Cook Time 1 hour

Servings 6


250g thick bacon, cut into lardons

80g unsalted butter

1 onion, sliced

2 garlic cloves, minced

2 sprigs of thyme

3 tbsp plain flour

500ml beef stock

Salt & pepper, to taste

Mashed potatoes, to serve


Put bacon lardons into a heavy-based saucepan and place on medium heat. Render fat slowly then continue to cook and caramelise the bacon. Next, add in the butter and stir to melt. Then fry onions until they start to get a bit of colour. Add the garlic and thyme and cook until fragrant.

Whisk in the flour and mix to incorporate and cook off the rawness of the flour then add the beef stock. Season with pepper.

Cook stirring occasionally on a low simmer for about 4-5 minutes or until gravy is thick, rich and glossy. Serve hot with mashed potatoes and/or sausages or with any roast.


Angel Hair Pasta with Tuna, Chilli and Rocket


Bacon, Egg and Tomato Breakfast Tart