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Mark Sargeant
Mark Sargeant from Market Kitchen
Mark Sargeant blanches spring onions and serves them with crisp bacon and garlic for an unusual vegetable dish

Lurpak

 

Blanched spring onions

Method
 
1. Bring the water to the boil and add the spring onions. Simmer for 3 minutes.

2. Meanwhile, heat the olive oil in a hot frying pan and fry the bacon and garlic until browned.

3. Serve the hot blanched spring onions with the knob of butter and the fried bacon and garlic over the top. Season to taste.

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easy
 
Serves: 1
quickcook
Prep: 5 min
Cook: 10 min
 
 

Ingredients

 250ml water
3 Spring onions
1 tbsp Olive oil
2 bacon rashers, finely sliced
1 garlic clove, finely chopped
small knob Butter

 

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