cutting the fat

I don't imagine anyone here reading isn't in some way concerned about reducing costs, especially in the shopping basket. There are many canny ways to cook, essential for when planning to feed small children who like their meat. Bacon is my boys' favourite meat, and gammon is high on the list of best suppers, but buying slices of out-door reared gammon for 2 (or frequently 4) boys is just too pricey; I won't, ever, buy danish bacon so a cheaper brand is not an option. A big fat kilo+ (1.3g will cost about £10) of boiling bacon is, however, just as delicious and feeds even more tummies.

Place a piece of boiling bacon (trim the majority of fat off the top, leaving a layer to crisp later) in a big pan of water. Bring to the boil, drain, rinse the bacon and pan (removing the excess salt), refill the pan with water (and the piece of meat), a bouquet garni (whatever you have to hand) and an onion studded with 5 cloves; bring back to a steady simmer. Cook for 45 minutes. Add 12 scrubbed carrots and continue to cook for 15 minutes. Remove the bacon and replace with a spring cabbage, cut into wedges, and cook for another 10 minutes or so until tender.

Put the bacon into a foiled-lined oven tin. Drizzle with a little maple syrup and scatter generously with brown sugar. Bake in a hot oven for 20 mins or so until the sugar is caramelised and sticky.

Serve the bacon in thick slices with buttered potatoes and a mustard sauce. And don't forget to use the stock for a lentil or pea soup tomorrow.

One of my jobs is to take photos of pretty things. I liked my job today.