Butcher Of The Year
Winner of Seven
great taste awards
Recipe: Caramelised Bacon and Fennel Salad


4 rashers bacon
1 fennel bulb, trimmed and cut into wedges
2 tablespoons brown sugar
Sea salt and cracked black pepper
100g (3.5oz) yellow beans, trimmed and blanched
100g (3.5oz) green beans, trimmed and blanched
100g (3.5oz) baby spinach leaves

For the Red Wine Dressing
1/4 cup (2 fl oz) red wine vinegar
1 tablespoon olice oil, extra
Sea salt and cracked black pepper


Preheat the oven to 200C (390F). To make the red wine dressing, place the vinegar, extra oil, salt and pepper in a small bowl and whisk to combine. Set aside.

Place the bacon, fennel is golden. Place the caramelised bacon and fennel in a bowl with the beans and spinach and spoon the over dressing to serve.

View more Gammon / Bacon recipes...

Quality Assured - Winner of seven 2007 Gold Great Taste Awards
View our other quality marks and awards