Iceberg salad with Roquefort dressing & bacon
Contains pork – recipe is for non-Muslims only
Top crunchy lettuce with crumbled bacon and a buttermilk and blue cheese dressing for a creamy, salty, sensational side salad
Contains pork – recipe is for non-Muslims only
Top crunchy lettuce with crumbled bacon and a buttermilk and blue cheese dressing for a creamy, salty, sensational side salad
Martin Morales’ recipe for this Peruvian sweetcorn, feta and olive side dish is adapted from his book, Ceviche
Contains pork – recipe is for non-Muslims only
This indulgent ice cream dessert is inspired by the sweet and salty flavours of blueberry pancakes, crispy bacon and maple syrup
Contains pork – recipe is for non-Muslims only
Whip up an Irish-inspired weeknight supper with tender cabbage, smoked streaky bacon and soft-set eggs
Contains pork – recipe is for non-Muslims only
Sweet clams and salty ham are a perfect combination, and this tapas dish or sharing starter can be made in minutes
Contains pork – recipe is for non-Muslims only
These super simple juicy bites are bursting with bold flavours – a perfect pre-dinner canapé or easy tapas dish
Contains pork – recipe is for non-Muslims only
Bake whole sea bass with white wine, lemon and chorizo to make a delicious sauce that soaks into the tender new potatoes
Contains pork – recipe is for non-Muslims only
It doesn’t get much more comforting than the classic British pie – add streaky bacon and thyme and serve in individually portioned dishes
Contains pork – recipe is for non-Muslims only
Crisp smoky bacon and creamy avocado make a tasty topping for omelette – serve with salad for a light midweek meal
Contains pork – recipe is for non-Muslims only
Give your Sunday lunch a Spanish twist with this easy pot-roast, packed with punchy chorizo, sherry, bay and thyme
Contains pork – recipe is for non-Muslims only
Cut down on the washing up by cooking everything in the oven with this no-fuss ‘fry-up’ of bacon, black pudding and eggs
Contains pork – recipe is for non-Muslims only
Asparagus, peas and watercress blend beautifully in this vibrant green soup with ciabatta toasts – serve as a starter or a light lunch