Ingredients

The following ingredients have 5 Servings
  • 1 tsp oil (approx )
  • 8 oz smoked bacon (225g, streaky)
  • 1 onion
  • 1 clove garlic
  • 10 oz rutabaga (300g swede, 3 cups grated)
  • 4 tbsp fresh parsley (chopped)
  • 1 tbsp fresh sage (chopped)
  • 1/2 tbsp fresh thyme (chopped, or 1tsp dried)
  • 1 cup breadcrumbs (approx 60g/2oz)
  • 3 1/2 oz dates (100g pitted weight, roughly chopped (medjool best))
  • 1 egg (beaten)
  • 2 tbsp maple syrup

Instruction

  • Preheat the oven to 375F/190C.
  • Warm a little oil in a shallow pan over a medium heat and add the roughly chopped bacon. Cook for around 10min, stirring occasionally, until the fat has rendered and it is just starting to brown.
  • Add the onion and garlic and cook until starting to soften, around 5min, stirring occasionally.
  • Add the rutabaga/swede and cook another 5min, stirring to allow all of the vegetables to soften and be coated in the bacon fat.
  • Next add the chopped parsley, sage, thyme and a little salt and pepper, cook for another 5min and remove from the heat.
  • Finally, add the breadcrumbs, dates, egg and maple syrup, stir well so everything is mixed through then transfer to a medium oven dish (approx 8x6in/20x15cm) and pack down gently.
  • Roast in the oven around 40min until nicely browned on the top.