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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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scone topped one pot Ingredients:
12 bacon |
1 large onion |
1 tablespoon olive oil |
4 stalks celery |
400 g can tomatoes |
150 ml water |
400 g can beans |
3 ounces butter |
8 ounces self raising flour |
2 teaspoons dried herbs |
6 fluid ounces milk |
Directions:
1. Preheat the oven to 200c/gas 6/180c fan, cut three slices of bacon into small pieces and set aside. Cut the rest into 3 pieces, chop and fry the onion in the oil for 2-3 minutes, add the large bacon pices and fry for another 5-6 minutes, finally add the thickly sliced celery and cook for a fruther 3-4 minutes.
2. Add the tomatoes and stock/water, bring to the boil, cover and simmer for 20 minutes, add the beans, then season.
3. Mix the herbs into the flour, rub the butter through then add the milk. Spoon this mixture over the tomato and bacon sauce and scatter the reserved bacon pieces over the top.
4. Bake for 25-30 minutes until golden.
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