Pan Haggerty Lite from the Hairy Dieters is a low-cal take on a classic ‘Geordie’ comfort food dish – that’s the North East of England to my overseas followers. Using only a half-dozen or so ingredients which you probably will have knocking around your fridge, this cracking one-pan treat is perfect for cold autumn and winter nights.
You might think how can a meal comprising just bacon, onions, carrots, potatoes and cheese taste so good? Well, be prepared to be surprised and I guarantee this will become a firm favourite in your household, or your money back (ok, maybe I’m kidding about issuing refunds). The added bonus is that Pan Haggerty is so cheap to make!
There’s a reasonable amount of prep and cooking time involved to make this a quick weeknight meal, so I recommend prepping in advance so you can fire everything into a pan. The Hairy Dieters suggest serving this with some freshly cooked green vegetables – some broccoli or green beans would suffice. I think that’s a sensible suggestion, otherwise it will be hard for you to resist demolishing the entire contents of the pan!!
Recipe: Pan haggerty lite
Calories: 320 calories per portion (if serving 4); 213 calories per portion (if serving 6)
Book: Hairy Dieters – Eat for Life
Prep time: Approx 25 mins
Cooking time: Approx 25 mins
Ingredients: 200g rindless lean smoked back bacon rashers, oil (for spraying), 2 medium onions (thinly sliced), 20g bunch of fresh parsley leaves optional (but finely chopped, if using), 6 medium potatoes (about 675g) – peeled and cut into 5mm slices, 5 medium carrots – peeled and cut into 5mm slices), 500ml hot chicken stock (made with 1 chicken stock cube), 100g half-fat mature Cheddar cheese (finely grated), ground black pepper
Cost per portion: Approx £0.87
Method: Trim any visible fat off the bacon and cut the rashers into 2cm-wide strips. Mist a large shallow casserole dish or a high-sided flameproof frying pan with oil and place it over a medium heat. Add the bacon and onions to the pan and cook for 8-10 minutes, stirring regularly until the onions are softened and beginning to brown. Stir in the parsley, if using, and tip everything on to a plate.
Place half the potatoes in an even layer over the bottom of the pan and top them with a third of the onion and bacon mixture. Add half the carrots, scattering them as evenly as you can, and top with more onion and bacon. Season with lots of black pepper, then add a final layer of carrots and the remaining onion mixture. Top with the rest of the potatoes.
Pour over the chicken stock and cover the pan with a lid or tight-fitting foil. The vegetables on top should be steamed in the hot stock if your lid fits tightly enough.
Bring to a simmer on the hob and leave to cook for about 20 minutes or until the vegetables are tender. You can test them with the tip of a knife. Cook for longer if they remain firm after 20 minutes.
When all the vegetables are soft, but retaining their shape, preheat the grill to its hottest setting. Sprinkle the cheese over the veg and pop the pan under the grill until the cheese is melted and golden.
Serve the pan haggerty in bowls with lots of freshly cooked green vegetables or a large salad on the side.