- 500g smoked bacon lardons
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 1 large white onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, crushed
- 85g light brown sugar
- 2 tbsp cider vinegar
- 1 tbsp bourbon whiskey
- 2 tbsp maple syrup
The rising spring sap of a number of varieties of maple tree…
- 100ml freshly brewed strong black coffee
Fry the bacon in a large non-stick pan for 5-10 mins mins until golden and crisp. Remove with a slotted spoon and transfer to a plate, leaving the fat in the pan.
Turn the heat to low and cook the onion in the bacon fat for 15-20 mins until soft and starting to brown. Stir in the garlic, sugar, cider vinegar, bourbon, maple syrup, coffee and the bacon.
Cook slowly for 25-30 mins, stirring occasionally until thick and syrupy. Turn off the heat, leave to cool for a few mins, then carefully tip everything into a food processor. Pulse briefly to chop into small pieces, then leave the mixture to cool before packing it into two sterilised jars. Will keep for up to one month in the fridge.