Bacon Jam & Sweet Chilli Sauce

Bacon Jam Recipe


250g of smoked streaky bacon

3 large shallots, finely diced

200ml of cider vinegar

200g of soft brown sugar

200ml of espresso, strong and black

In a hot pan, render down the fat on the bacon lardons, then remove with a slotted spoon
Reduce the heat and fry the shallots in the bacon fat until soft but not coloured
Return the bacon to the pan with the vinegar, sugar and espresso and reduce over a low-medium heat for approximately 10-15 minutes until the mix reaches a jam-like consistency,
Allow to cool, then transfer to sterilised jars – the jam will keep for up to 10 days


Sweet chilli sauce recipe


1 red chilli, finely chopped

40ml of water

1 pinch of salt

100ml of white wine vinegar

175g of caster sugar

1 garlic clove

1 tsp fresh ginger, finely chopped

1 pinch of cornflour


To make the dip, mix the water and cornflour together to dilute the cornflour. Place all the remaining ingredients in a saucepan and bring to the boil
Once boiling, whisk in the water and cornflour solution and boil for another 1-2 minutes, then remove from the heat and leave to cool


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