This week there was only one loaf of bread left in our farm shop. It was so huge you could have scaled its North face.
It eventually got so dry nobody wanted to eat it and I thought it would end up being fed to the compost heap.
The previous night Little Miss Green had a bacon craving, following a nine mile sponsored walk – I guess her body needed the salt!
And, being the lazy so-and-so I am, the greasy tray had been left in the hope the housework fairies would turn up for a late shift.
The fairies didn’t turn up for some strange reason so I had to channel my inner Mrs Beeton to rescue all this food.
It was then I was struck by inspiration, or maybe it was fear and trepidation, as I remembered an email I’d received from Baroness Jenkin in which she’d remarked “I NEVER throw crusts away!”
That’s me told then.
Fortunately I had one of my ‘it’s not rocket science’ moments and my instant bacon bites were created with just two magical ingredients:
Stale bread cut into fingers the size of chunky chips
Leftover bacon fat
Put an ovenproof baking tray into the oven containing the bacon fat
Heat the oven to 180 – 200 depending on your oven
Dip the bread fingers into the hot fat, turning so all sides are coated
After five minutes, turn the fingers onto another side
Same again – after five minutes turn the bread fingers onto another side
And keep going until each side has been baked for five minutes