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Chicken and Green Peppercorn Loaf

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Bacon Hot Pot

Bacon hotpots are very popular as they are easy to make and taste very good. They are ideal for people on the move.
In this hotpot you can add whatever vegetables you like (even frozen) but remember that things like cauliflower will break up.
I have used carrots and runner beans and these work very well.
• 500g piece of smoked boiling bacon, cut into 3cm cubes
• 500g small potatoes, not peeled and the larger ones halved
• 225g carrots, each cut into 3 cm lengths
• 225g runner beans
• 2 sticks celery, cut into 3cm lengths
• 1 onion, sliced
• 1 sprig fresh thyme or 1 tsp of dried
• 1 tbsp chopped parsley
• 1.5 litre vegetable stock
• ½ tsp fresh ground pepper
1. Put the bacon in the inner pot, cover with water and bring to the boil.
2. Remove the bacon, pour away the water and wipe the inside of the inner pot.
3. Put the bacon back into the pot and add all the other ingredients.
4. If the contents are not covered add a little water.
5. Bring the inner pot to the boil and then turn down and simmer for 5 minutes with the lid on.
6. Turn off the heat and put the inner pot into the insulated outer container.
7. Shut the lid and leave to thermal cook without power for a minimum of 2 hours.
8. Serve on its own or with crusty bread.

NOTE: This meal is supplied by Chef Dave Knowles from the UK and is described for a 4.5 litre inner saucepan so you will need to adjust quantities if you are using something else.