If you think an American-style s'more sandwich has to be sweet, think again. We swapped marshmallow and chocolate for crispy bacon and melted Camembert...
- ½ tbsp olive oil
- 2 rashers of streaky bacon
- 16 Ritz crackers
- 8 slices of Camembert (vegetarian brand, if required)
MethodHeat the oil in a non-stick frying pan over a medium heat and fry the bacon until golden and crisp. Set aside on kitchen towel.
- 225g plain flour
- 100g butter
- 25g Parmesan, grated
- pinch of cayenne pepper
- 1 tbsp olive oil
- 1 large onion, finely sliced
- 200g chopped smoked streaky bacon
- 2 tbsp egg replacer (we use Ener-G for recipes like quiches that need particular help setting; as brands vary, follow pack instructions)
- 2 tsp plain flour
- 300ml double cream
- 4 tbsp milk
- 85g mature cheddar, grated
- Either by hand or in a food processor, mix the flour, butter, cheese and pepper with enough cold water to combine, then knead lightly until smooth. Roll out the pastry and line a 23cm loosebottomed tart tin. Cover with cling film and chill for 30 mins. Any leftover pastry can be frozen for up to 1 month.
- Heat oven to 200C/180C fan/gas 6. Remove cling film, line with greaseproof paper, fill with baking beans and bake for 15 mins until the sides are crisp. Remove beans and paper, then return pastry to the oven and cook for another 5-10 mins until lightly golden. Cool.
- To make the filling, heat oil in a pan. Cook the onion until soft and the bacon until browned. Scatter over the pastry base, discarding excess fat, followed by half the cheese. Whisk the egg-free substitute, flour, cream and milk together and pour into case. Scatter remaining cheese on top.
- Lower the oven to 150C/130C fan/ gas 2 and bake the quiche for 35-40 mins, or until the filling is set and the top brown. Stand for 10 mins before removing from the tin.
- 1 tbsp olive oil
- 3 leeks, thinly sliced
- 375g pack ready-rolled puff pastry
- 150g pack soft cheese with garlic and herbs
- 4 rashers streaky bacon, snipped
- 100g grated emmental
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan, then gently fry the leeks until soft, about 5 mins. Cool. Unroll the pastry onto a baking sheet. Spread the soft cheese over the pastry to within 3cm of the edges. Scatter over the leeks, bacon and grated Emmental.
- Flip the edges of the pastry over the filling. Bake for 20 mins until golden.
- 3 large onions, halved and thinly sliced
- 3 tbsp olive oil
- 1 tsp dried oregano
- 300g pack lean smoked back bacon, chopped
- 2 x 400g cans chopped tomatoes in rich juice
- 20 basil leaves, roughly torn, plus extra to serve if you like
- 250g pack fresh egg lasagne (check pack for cooking instructions)
- 600ml milk
- 50g each butter and plain flour
- generous grating fresh nutmeg
- 50g grated Parmesan
- Fry the onions in the oil for about 15 mins until golden. Add the oregano and bacon and fry for 5 mins more, stirring frequently. Tip in the tomatoes, season and bubble uncovered for 5 mins. Remove from the heat and stir in the basil.
- Meanwhile, make the white sauce. Pour the milk into a pan and tip in the butter and flour. Whisk continuously over a moderate heat to incorporate the flour, then simmer, stirring until thickened. Season with salt, pepper and nutmeg.
- Spoon a third of the tomato sauce on the base of a lasagne dish. Top with a third of the lasagne sheets. Then top with a third sauce, a third lasagne, the last of the tomato sauce and finally the last sheets of lasagne. Pour over the white sauce and scatter with the cheese and an extra grating of nutmeg. Chill. If eating straight away, bake at 190C/170C fan/gas 5 for 40 mins until golden and bubbling. Scatter with basil, if you like, and serve with a salad and garlic bread.
- To freeze, cool completely, then wrap in cling film, then foil. Will store for 3 months. To serve, thaw for 6 hrs in a cool place. Unwrap and bake at 190C/170C fan/gas 5 for 50-60 mins until thoroughly heated through.