- 6 rashers unsmoked streaky bacon
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 chopped onion
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 650g corn (use canned, drained, or frozen)
- 100ml double cream
- 3 tbsp chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Snip the bacon rashers into small pieces and fry in a large non-stick pan over a gentle heat until crisp. Remove from the pan and put to one side.
Add the butter and onions to the pan and soften over a low heat. Tip in the corn and fry for a few mins more.
Return the bacon with the cream and parsley, season well, and cook for a few more mins before serving.