Matt Wilkinson's bacon, egg and English brown sauce butty
I feel utterly silly giving you a recipe for making a sandwich; however, this is how I roll …
Ingredients
Bacon sandwich
2 soft bread rolls, sliced in half
6 rashers free-range bacon
2 eggsBrown sauce
(makes plenty to bottle)400g apple, peeled, cored and diced
175g prunes
200g white onions, peeled and diced
350ml malt vinegar
3g ground ginger
1g cayenne pepper
2g ground allspice
20g salt
250ml tamarind juice
75g molasses
Method
The bacon sandwich
Place the rolls in a warm oven until the outside is a little crispy, but the inside is deliciously soft and warm.
Meanwhile, grill the bacon on a grill pan. Personally, I like it cooked medium - not crispy but not floppy.
Fry the two eggs in the pan and once they are on a roll, add a generous amount of the English brown sauce, aka HP sauce. This is the old-school way; the new-school way is same bacon and egg but between grilled pieces of corn bread with sriracha chilli sauce.
Brown sauce
Place the apple, prunes and onions into a large pot and cover with water. Bring to the boil and simmer for a good hour or until all the ingredients are cooked.
Pass through a sieve and discard liquid, then blend contents of sieve until smooth.
Add all the other ingredients then add back to the same pan and, over a low to medium heat, cook out until the consistency of ... well, HP sauce; bottle it in sterilised jars and enjoy.
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