Bacon butty recipe
 This is the ultimate bacon butty, with homemade chipotle ketchup, sage and bacon butter to really ramp up the flavours. 165g/5½oz minced bacon fat pinch mace40g/1½oz crispy onions, ground pinch black pepper pinch cayenne pepperpinch ground allspice250g/9oz unsalted butter, at room temperature1 tsp salt 165g/5½oz minced bacon fat pinch mace 40g/1½oz crispy onions, ground pinch black pepper pinch cayenne pepper pinch ground allspice 250g/9oz unsalted butter, at room temperature 1 tsp salt 20ml/3½ tsp rapeseed oil400g/14oz onions, roughly chopped17g/½oz cumin seed, roasted and ground6g coriander seed, roasted and ground4 garlic cloves5g dried oregano11g smoked paprika150g/5½oz dried chipotle chillies70g/2½oz tomato purée350g/12oz chopped tomatoes1kg/2lb 4oz dates, chopped100g/3½oz date syrup320ml/11¼fl oz red wine vinegar280g/10oz black treacle10ml/2 tsp lime juice65g/2¼oz salt 20ml/3½ tsp rapeseed oil 400g/14oz onions, roughly chopped 17g/½oz cumin seed, roasted and ground 6g coriander seed, roasted and ground 4 garlic cloves 5g dried oregano 11g smoked paprika 150g/5½oz dried chipotle chillies 70g/2½oz tomato purée 350g/12oz chopped tomatoes 1kg/2lb 4oz dates, chopped 100g/3½oz date syrup 320ml/11¼fl oz red wine vinegar 280g/10oz black treacle 10ml/2 tsp lime juice 65g/2¼oz salt 1 tbsp vegetable oil 6 rashers middle back bacon6 fresh sage leaves2 free-range eggs2 brioche bun ½ tsp black pepper1 tbsp chipotle ketchup, as above, or to your liking 1 tbsp vegetable oil 6 rashers middle back bacon 6 fresh sage leaves 2 free-range eggs 2 brioche bun ½ tsp black pepper 1 tbsp chipotle ketchup, as above, or to your liking Method To make the bacon butter, render the bacon fat with 400ml/14fl oz water for 45 minutes to 1 hour on a simmer, until the fat is fully rendered.Add all the spices into the pan along with the salt, then blend until smooth. Allow to cool and then mix well into room temperature butter. Set aside.To make the chipotle ketchup, add the oil to a saucepan then sweat the onions over low heat for 10 minutes. Once softened add the cumin, coriander seed, garlic, oregano, paprika, salt and chipotle chillies. Cook for a further 2 minutes. Add the tomato purée and cook for a couple of minutes more.Add the chopped tomatoes, dates, date syrup, vinegar and black treacle along with 1 litre/1¾ pints of water. Bring to the boil then turn down to a simmer. Cook slowly until reduced by half, at least 1 hour, stirring occasionally to avoid burning.Allow to cool, then add the lime juice and blend until smooth. Adjust the seasoning with more salt if needed.Pour into a sterilised jar or bottle and seal. Kept in an airtight container, it will keep in fridge for up to 1 month.To make the butty, heat the oil in a frying pan and fry the bacon until beautifully caramelised. Whilst it cooks, chop your fresh sage and add it to the oil with a sprinkle of black pepper.In a separate frying pan, fry your eggs sunny side up. Meanwhile, lightly toast the buns.Generously spread the bacon butter over each side of the bun and add the chipotle ketchup to the top side of the bun. The bacon butty is then built and scoffed. To make the bacon butter, render the bacon fat with 400ml/14fl oz water for 45 minutes to 1 hour on a simmer, until the fat is fully rendered. To make the bacon butter, render the bacon fat with 400ml/14fl oz water for 45 minutes to 1 hour on a simmer, until the fat is fully rendered. Add all the spices into the pan along with the salt, then blend until smooth. Allow to cool and then mix well into room temperature butter. Set aside. Add all the spices into the pan along with the salt, then blend until smooth. Allow to cool and then mix well into room temperature butter. Set aside. To make the chipotle ketchup, add the oil to a saucepan then sweat the onions over low heat for 10 minutes. Once softened add the cumin, coriander seed, garlic, oregano, paprika, salt and chipotle chillies. Cook for a further 2 minutes. To make the chipotle ketchup, add the oil to a saucepan then sweat the onions over low heat for 10 minutes. Once softened add the cumin, coriander seed, garlic, oregano, paprika, salt and chipotle chillies. Cook for a further 2 minutes. Add the tomato purée and cook for a couple of minutes more. Add the tomato purée and cook for a couple of minutes more. Add the chopped tomatoes, dates, date syrup, vinegar and black treacle along with 1 litre/1¾ pints of water. Bring to the boil then turn down to a simmer. Cook slowly until reduced by half, at least 1 hour, stirring occasionally to avoid burning. Add the chopped tomatoes, dates, date syrup, vinegar and black treacle along with 1 litre/1¾ pints of water. Bring to the boil then turn down to a simmer. Cook slowly until reduced by half, at least 1 hour, stirring occasionally to avoid burning. Allow to cool, then add the lime juice and blend until smooth. Adjust the seasoning with more salt if needed. Allow to cool, then add the lime juice and blend until smooth. Adjust the seasoning with more salt if needed. Pour into a sterilised jar or bottle and seal. Kept in an airtight container, it will keep in fridge for up to 1 month. Pour into a sterilised jar or bottle and seal. Kept in an airtight container, it will keep in fridge for up to 1 month. To make the butty, heat the oil in a frying pan and fry the bacon until beautifully caramelised. Whilst it cooks, chop your fresh sage and add it to the oil with a sprinkle of black pepper. To make the butty, heat the oil in a frying pan and fry the bacon until beautifully caramelised. Whilst it cooks, chop your fresh sage and add it to the oil with a sprinkle of black pepper. In a separate frying pan, fry your eggs sunny side up. Meanwhile, lightly toast the buns. In a separate frying pan, fry your eggs sunny side up. Meanwhile, lightly toast the buns. Generously spread the bacon butter over each side of the bun and add the chipotle ketchup to the top side of the bun. The bacon butty is then built and scoffed. Generously spread the bacon butter over each side of the bun and add the chipotle ketchup to the top side of the bun. The bacon butty is then built and scoffed.