Pytt y panna (Little pieces in a pan) with Smoked Bacon & Sausage

Ingredients

      2 thick slices Smoked Back Bacon, or 6 rashers of Smoked Streaky Bacon

Pack of Welsh Dragon Sausages

300g quality cooked brisket , or other leftover cooked meat

70g salami, skin removed

2 small onions, peeled

3 large carrots, quartered

1kg potatoes, scrubbed clean

A few sprigs fresh rosemary and thyme, leaves picked

4 quail’s eggs

1 jar dill pickles, to serve

Dressing

1 teaspoon Smooth Dijon Mustard

1 tablespoon good-quality cider vinegar

3 tablespoons Extra Virgin Olive Oil

1 small handful fresh chives, finely chopped

1 small handful fresh dill, roughly chopped

1 small handful fresh flat-leaf parsley, leaves picked

Begin by heating a large, shallow non-stick pan on a medium heat.  Then, cut the bacon into small pieces and fry for 2 to 3 minutes so that the fat starts to render out. Cut up the sausage and any other smoked meat or leftovers of your choosing, and add to the pan as you go. Do the same with the onions, carrots, potatoes and herbs. Keep stirring to make sure nothing catches and season with a pinch of salt and a good pinch of pepper if necessary. Cook for about 20 minutes.

Make your dressing by putting all the dressing ingredients into a jar (reserving the dill flowers if you have them), shake and pour into the pan. Carefully separate the egg whites from their yolks and put them to one side.

Divide your pytt y panna between plates and create a well in the top and add a yolk to each one. Load up a side plate with dill pickles, and roughly chop your dill flowers and scatter them over.

This Pytt y panna recipe is a wonderful and beautiful dish to share with friends and family!