Brown Sauce

• 2 streaky bacon rashers or bacon trimmings
• 1 oz (25 g) white cooking fat

Finely chop the bacon. Melt the cooking fat in a saucepan over low heat, add the bacon and fry gently until bacon fat runs. Meanwhile, peel the onion and carrot, trim the celery and cut the vegetables in small dice (extracts more flavour). Add the vegetables to the saucepan and cook gently for about 10 minutes until the onion is tender and golden. Stir in the flour and cook gently for a further