My latest new ingredient kick is bacon. Which I find a little strange. I mean bacon's great - for breakfast or brunch or variations on a theme like a good burger. But I feel like I'm discovering just how versatile it is, how it adds depth and flavour to all kinds of dishes.
How about some great 'baby' zucchini sliced up finely, basil from the garden, garlic cloves so young & fresh they hadn't really formed skins & some bacon - a great pasta dish.
This weekend just gone, bacon featured in all its' glory in the form of a mountain of crispy streaky fried & eaten with eggs and olive bread cooked in the rendered flavour. An excellent use of a public park bbq plate!
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