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Rump and bacon burger with aged cheddar and barbecue sauce

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Home-made beef and bacon burgers

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Quick pea soup with wasabi peas and bacon toasts

25 minutes

Quick pea soup with wasabi peas and bacon toasts

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

3 leeks, chopped
2 celery stalks with leaves, chopped
2-3 T olive oil
500 g frozen garden peas
4 cups chicken or vegetable stock
Fresh mint a handful
Sea salt and freshly ground black pepper
Wasabi peas for sprinkling

For the bacon toasts:

8 beech-smoked streaky bacon slices
4 wholewheat bread slices

Method

Soften the leeks and celery in the oil. Stir in the peas. Pour in the stock and simmer gently, uncovered, for 20 minutes.

Add the mint and blend to your desired consistency. Check seasoning before ladling into bowls and sprinkling with wasabi peas. Serve with the bacon toasts.

To make the bacon toasts, pan-grill the bacon, then sandwich between the sliced bread. Toast the sandwiches in the same pan.

Cook’s notes: Sprinkle the soup with crumbled, crisp bacon and croutons or add sliced smoked sausages.

TASTE’s take:
Served with simple hot bacon sandwiches, this soup makes a real meal.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Gratinated mac n cheese with crisp bacon and roast tomatoes

Classic extra creamy macaroni cheese with bacon

Savoury stokbrood with bacon jam

Grilled sweetcorn with crisp bacon and Gorgonzola

Bacon, mushroom and barley soup

Hotcakes with bacon

Cannellini bean and bacon pasta

Spinach-and-ricotta dumplings

Crostini with bacon and strawberries

Rump and bacon burger with aged cheddar and barbecue sauce

Home-made beef and bacon burgers

Quick pea soup with wasabi peas and bacon toasts

Quick pea soup with wasabi peas and bacon toasts

Ingredients

Method