Recipe of the week: Bacon and potato pie

Ingredients (serves 6)
2lb (900g) potatoes
1lb (450g) onions
8oz (225g) streaky bacon
1oz (25g) flour
1oz (25g) butter
1/2 oz (12g) crushed plain crisps
1 pint (600ml) milk
4tbsp fresh single cream
Grated nutmeg

Method

1. Place the flour, butter and milk in the saucepan and using a whisk or a wooden spoon, stir briskly over a medium heat until the sauce thickens.

2. Remove pan from the heat and season sauce with salt, pepper and grated nutmeg.

3. Preheat a moderate oven to 180C (350F) Gas Mark 4.

4. Peel and thinly slice the onions and potatoes.

5. Shred the bacon and combine the prepared vegetables and add to the white sauce into a two-pint casserole dish.

6. Pour over the cream and bake for 1 1/4 hours and remove from the oven.

7. Scatter the crushed crisps over the top and return the dish to the oven for a further 15 minutes, or until the vegetables are cooked.

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