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Essential British Unsmoked Bacon Lardons200g
200gItem price
£2.80Price per unit
£14/kgThe secret to this filling, simple one pot is concentrating the flavours fully within the broth; get good colour on the bacon, and choose ripe, full flavoured tomatoes. The stock can be made with cubes, a stock pot or fresh, if you have it.
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Place a large saucepan over a medium heat and add the lardons. Fry for 6-7 minutes, stirring often, until the lardons are golden and crisp. Remove to a bowl with a slotted spoon, leaving the fat in the pan, and set aside.
Return the pan to the heat, add the onions and courgettes and fry for 4-5 minutes, until softening. Stir often and scrape the base of the pan to release any sticky bacon fat. Add the garlic and fry for 2 minutes more until fragrant, then add the tomatoes, pasta, stock and chickpeas and bring to a simmer
Once bubbling, partially cover the pan, reduce the heat slightly and gently simmer for 15 minutes more, until the pasta is tender and you have a soupy-stew consistency.
Check the seasoning, then divide between bowls and top with the reserved lardons, the cheese, basil and a drizzle of olive oil. Serve immediately.
If you have a spare parmesan rind in the fridge or freezer, add it during the simmer stage – it will give a delicious depth of flavour. Remove before serving.
Typical values per serving when made using specific products in recipe
Energy | 2,318kJ/ 552kcals |
---|---|
Fat | 18g |
Saturated Fat | 5.6g |
Carbohydrates | 64g |
Sugars | 10g |
Fibre | 13g |
Protein | 27g |
Salt | 2g |
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