Saturday, 13 September 2014

Madhouse recipe : Hairy Bikers' Pan Haggerty


While idling flicking through my Hairy Bikers' Family Cookbook - Mum Knows Best which is my usual go-to recipe book when I'm looking for inspiration, I stumbled across this recipe for Pan Haggerty. I'd vaguely heard of it but had no idea what it was so I was pleased to see that it uses nothing but store-cupboard staples. It was traditionally a dish from the coalfields of northeast England apparently and is a great one-pan supper.

Pan Haggerty


ingredients :

1tbsp vegetable oil
250g streaky bacon
6 medium potatoes, peeled and sliced into thin rounds
2 onions, peeled and sliced
5 carrots, peeled and sliced
500ml chicken stock
150g Cheddar cheese, grated


A high-sided frying pan is best for making this. Fry the bacon and set aside, leaving the fat and juices in the pan.


Place a layer of potatoes over the bottom of the pan, followed by a layer of onion, then a layer of carrot, then a layer of bacon rashers. Repeat the layers, finishing with a layer of potatoes.


Pour on the chicken stock and cover with a lid or with foil. Leave to simmer for about 20 minutes until the vegetables are tender.


Uncover the pan, top with grated cheese and place under a preheated grill until bubbling and golden.

I wasn't entrirely convinced about the carrots in the recipe but this is absolutely lovely and I wouldn't change a thing. Definitely one I'll be making again.

Other blogposts you may be interested in :

Madhouse recipe : Marrow & Macaroni Carbonara Bake

3 comments:

  1. This looks like something that would go down well in our house, love the fact that it has some carrots in it - a lot of these pan-type dishes don't have any veg in them.
    Great recipe for students too

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  2. Replies
    1. ooh I might have to try that version too - Juliette loves leeks ! :)

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