Forget cold beans and an energy bar. I may not have Hunter wellies [yet] but whilst in the New Forest this weekend I experienced a touch of glamping for the first time. A sound sleep on a decent camping mattress, with a proper double duvet and pillows followed by a delicious breakfast is definitely the way forward.
As the smell of barbecued bacon wafted over the campsite for our luxury bacon butties (topped with a flourish of baby salad leaves I might add), inspiration struck for my entry for Parmigiano Reggiano cross cooking challenge to re-create a typical dish from my culinary culture using this delicious Parmesan cheese:
Prep: 5 mins
Cook: 7-10 mins
4 soft white rolls, halved
2tbsp brown sauce
2 plum tomatoes, deseeded and chopped
8 rashers smoked back bacon
Large handful baby salad leaves
25g Parmigiano Reggiano shavings
1 Lightly toast the cut side of the rolls on a barbecue or under a medium grill. Spread a thin layer of the brown sauce over the toasted bases, scatter over freshly chopped tomato (bruschetta style).
2 Meanwhile barbecue or grill the bacon until crispy and divide between the buns, top each with the baby salad leaves and Parmigiano Reggiano shavings, then put the bun lids on top and serve.