Pytt y Panna (Little Pieces in a Pan) with Smoked Bacon & Sausage Recipe

Welsh artisan food and hampers delivered on your day of choice!

Ingredients

3 rashers Smoked Back Bacon, or 6 rashers of Smoked Streaky Bacon
3 Welsh Dragon Sausages
300g quality cooked brisket, or other cooked meat
70g Salami, skin removed
1kg potatoes, scrubbed clean
4 quail eggs
2 small onions, peeled
3 large carrots, quartered
1 jar dill pickles, to serve
A few sprigs fresh rosemary and thyme, leaves picked
Halen Môn Sea Salt and black pepper

Dressing –
1 tsp Dijon Mustard
1 tbsp good-quality Organic Cider Vinegar
3 tbsp Fino 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 pan on a medium heat.

Cut the Smoked Bacon into small pieces and fry for 2 to 3 minutes so that the fat starts to render out. Cut up the Welsh Dragon Sausages 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 Halen Môn Sea Salt and a good pinch of black 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 – enjoy!