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Gnocchi Carbonara

Gnocchi Carbonara: gnocchi, 250g dry cured, smoked streaky bacon, chopped; 2 cloves garlic, thinly sliced; 4 eggs; 125ml (1/2 cup) cream; 1 cup grated Pecorino cheese; freshly cracked black pepper; salt to taste; large handful chopped Italian parsley.

[Homemade] Stonebaked pizza with buffalo mozzarella mushrooms and smoked streaky bacon

Pot-roasted Pheasant with Port and Chestnuts Recipe Main Dishes with pheasant, shallots, garlic, chestnut mushrooms, chestnuts, smoked bacon, streaky bacon, bay leaves, fresh thyme, red wine, port, butter, butter, olive oil, plain flour, salt, black pepper

Sweet Potato Bacon Bites

I thought I had a great idea, apparently I did, others have done this before me! I love sweet and savory flavors with my sweet potatoes, so that's the path I took. You could also add some heat to kick it up. These would be even more delicious cooked on the grill or smoker.

Roast partridge with cider gravy

Roast partridge with cider gravy is a delicious winter recipe for frosty days by the fire. 20g butter 4 large fresh thyme sprigs 2 oven-ready partridges 6 rindless dry-cured smoked streaky bacon rashers, 4 left whole, 2 chopped 1 tbsp olive oil 1 small onion, thinly sliced 100ml cider 150ml homemade chicken stock 1 tbsp crab apple and cider jelly (I like Peyton & Byrne, in the Food from Kew range at or redcurrant jelly ½ tsp soft butter ½ tsp plain flour Watercress to garnish

Pippa Middleton’s Venison and beetroot stew

Venison stew 8 tbls plain flour salt/black pepper 1.3kg stewing venison, 4cm pieces 16 tabls evoo 350g smoked streaky bacon, cut pieces 16 juniper berries, crushed 4 tsp thyme leaves 2 bay leaves 2 teaspoons pink peppercorns 4 garlic cloves, peeled/crushed 8 medium raw beetroot, peeled/cut wedges zest and juice of 2 oranges 300ml red wine 300ml port 400ml beef stock 4 red onions, peeled and cut into wedges 300g whole shallots 75g butter 1½ tabls sugar

[Homemade] Double Bacon Cheeseburger, wish smoked streaky bacon, cheddar cheese, mustard, pickles and fried onions, in a toasted brioche bun