Bacon, bourbon & maple jam

Place the bacon in a large dry frying pan over a low heat and slowly cook for 10-12 minutes, until golden and crisp at the edges. Remove with a slotted spoon to a chopping board lined with kitchen paper, leaving the fat behind. When cool enough to handle, remove the paper and chop into 0.5-1cm pieces.

Add the onion to the pan and fry gently for 15-20 minutes, or until soft and brown. Add the garlic, sugar, vinegar, bourbon, if using, maple syrup, chilli flakes, thyme and bacon. Stir in 5 tbsp (75ml) water.

Cook gently for 25-30 minutes, stirring occasionally, until thick and sticky. Add an extra splash of water to loosen, if needed, especially if you haven’t used any bourbon.

Leave to cool slightly and serve warm, or spoon into a large sterilised jar, cool completely, then seal and keep in the fridge for up to 1 week.