• 50 g/2 oz butter
• 2 carrots
• 1

Melt half the butter in a saucepan over low heat. Add the peeled and sliced carrots and onion and fry gently for 5 minutes until the onion is soft but not browned. Wash the tomatoes, cut in half and add to the pan. Cover with a lid and fry gently to soften the tomatoes and draw out the juice. Stir in the stock and add the bacon rinds for flavour, the sugar, tomato purée and a seasoning of salt