Ingredients

• 1 lb of Tommy Moloney’s Bacon
• For the filling:
• 1oz butter
• 2 shallots, finely diced
• 8oz mushrooms
• 2oz fresh white breadcrumbs
• 1 teaspoon chopped parsley
• Salt and black pepper, for seasoning
• To garnish: mixed lettuce leaves and tomato wedges

Method

• Melt the butter in a saucepan and soften the shallots over a low heat for 2 minutes.
• Add the seasoning and chopped mushrooms and cook gently for 10 minutes.
• Remove from the heat then tip in the breadcrumbs and parsley, mixing well.
• Cut the rind off the bacon.
• Using a knife, flatten and stretch each piece of bacon.
• Spread the filling on to the bacon and roll up.
• Toss the rolls in flour, beaten egg and finally breadcrumbs.
• Deep-fry until golden.
• Serve hot or cold, garnishing the serving dish with mixed lettuce leaves and tomato wedges.