OH MY GOODNESS. I made candied bacon, then I toasted pecans, then I added bourbon. The result? The crunchiest, most delicious brittle I’ve ever had. I love love love candied bacon. By itself, in cookies, wrapped around dates, you name it. And then I took it one step further and added bourbon. It seemed like a...Read More »
Chilli Jam: Although I call this chilli jam, I don't mean by this that it's the sort of thing you'd spread on your toast at breakfast (though smeared inside a bacon sandwich, it could be a real help one hungover morning) but rather a chilli jelly - chelly? - that glows a fiery, flecked red and is fabulous with cold meats or a cheese plate. And just a small pot of it makes a gorgeous present.