This is my maternal grandmother’s recipe and is such an easy one to make. It was one her staple recipes for the high teatime table when served with homemade fruit cake, salad and freshly baked bread with butter. Please note that this has no spices in it, although I have suggested optional dried herbs. It’s a simple British recipe where good free-range eggs and dry cure bacon are the leading lights along with crisp, shortcrust pastry.
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