| Sweetcorn with courgettes and bacon |
| Serves 4 4 smoked streaky bacon rashers 1/2 oz (15g) butter 1 onion, chopped 1 smalll green pepper, seeded and diced kernels scraped from 6 fres sweetcorn 6 oz (170g) courgettes, diced 1/4 pint (150ml) whipping cream salt and pepper 1. Fry the bacon rashers until they are crisp. Remove the rashers with tongs and drain on paper towels. 2. Add the butter, onion and pepper to the pan and fry until soft, stirring occasionally. Add the sweetcorn. Cover and cook gently for 10 minutes. Stir in the courgettes and cream. Season with salt and pepper. Cook, covered, for 10 minutes or until all the vegetables are tender. Chop the bacon and stir into the mixture. Adjust the seasoning and serve. |