- 4 x 400g/14oz pieces unsmoked streaky bacon, skin on
- 1-2 litres/1¾-3½ pints chicken stock
- 750g/1lb 10oz carrots, peeled
- 8 stalks celery
- 1 bunch fresh thyme
- 500ml/18fl oz ale
- 50g/2oz butter
- 300g/11oz baby onions, peeled, cut in half
- 110ml/4fl oz double cream
- 1 pinch freshly ground nutmeg
- Preheat the oven to 140C/275F/Gas1.
- Place the bacon pieces into a large saucepan, cover with the chicken stock and bring to the boil. Remove the bacon pieces and pat dry with kitchen paper.
- Divide the carrots, celery and thyme among four large paper bags. Add a splash of beer to each bag, place the bacon on top, then roll the tops of the bags down to seal.
- Roast in the oven for 2-3 hours, or until the bacon is very tender. Remove the bacon and set aside to rest for 30 minutes.
- Meanwhile, melt the butter in a frying pan and add the baby onions and a pinch of salt. Fry for 1-2 minutes, without colouring, then add another splash of beer.
- Continue to cook until the beer has reduced completely, then stir in the cream and cook for another 30 seconds.
- To serve, place a spoonful of onions onto serving plates, and sprinkle over the nutmeg. Carve the bacon into thick slices and place a slice alongside the onions. Top with the carrots.