St George’s Mushrooms, Wild Garlic and Bacon

• 8 thick rashers of bacon, either streaky or back
• 50 g unsalted butter
• 1

In a frying pan, fry the bacon in the butter until crisp and coloured. Remove and keep warm. Throw the garlic slivers into the pan, sizzle for 1 minute until golden and then add the mushrooms. Sauté for 2–3 minutes until cooked.

Cut the bacon into edible slices (this dish is a fork job only), put into the pan and add the wild garlic leaves. Stir to wilt the leaves.

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