Showing posts from November, 2013


I was recently sent a box of foodie goodies by a PR company to help me create "the prefect Bonfire Night feast" - two packs of Spoilt Pig sausages, some deliciously sweet Denhay maple-cured bacon, Tracklements mustard and proper old-fashioned tomato ketchup, and a condiment called 'Bacon Jam'. The sausages and bacon didn't make it to Bonfire Night: my son and I had a fry up and devoured nearly everything in one sitting the day after the food box arrived.

Packaged in a small jar, not unlike caviar, the Bacon Jam went into the cupboard where I keep my condiments and was forgotten about for a few weeks. I wasn't sure what it was for: did one smear it on rashers of bacon as they were cooking, or was it a relish or chutney? One day, my curiosity - and greed - got the better of me and I tried the Bacon Jam, on a spoon. Sweet and smoky, with a distinctly "bacony" flavour, overlaid with sweet onions and, strangely, coffee, Bacon Jam proved to be very curio…