Panhaggerty recipe
 Panhaggerty is a traditional one-pot wonder of bacon, potatoes and carrots, perfect for warming you up on a cold evening. Or serve as a side with some leftover roast chicken. 1 tbsp vegetable oil250g/9oz streaky bacon6 potatoes, thinly sliced into rounds2 onions, thinly sliced5 carrots, peeled and thinly sliced500ml/17½fl oz chicken stock150g/5oz cheddar, gratedsalt and freshly ground black peppercrusty bread, to serve 1 tbsp vegetable oil 250g/9oz streaky bacon 6 potatoes, thinly sliced into rounds 2 onions, thinly sliced 5 carrots, peeled and thinly sliced 500ml/17½fl oz chicken stock 150g/5oz cheddar, grated salt and freshly ground black pepper crusty bread, to serve Method Heat the vegetable oil in a deep ovenproof pan. Fry the bacon for 3–4 minutes, or until golden-brown and slightly crisp. Remove from the pan and set aside to drain on kitchen paper. In the same pan used to cook the bacon, arrange a layer of the sliced potatoes in the bottom of the pan. Cover the potatoes with a layer of sliced onions, then a layer of sliced carrots. Layer over some of the crisp bacon, then season with salt and freshly ground black pepper. Repeat the process with the remaining potatoes, onions, carrots and bacon, finishing with a layer of potatoes on top. Season with salt and pepper. Pour in the chicken stock so that all of the ingredients are covered, then bring to the boil. Cover the pan with a lid and reduce the heat to a simmer. Simmer for 15–25 minutes, or until the potatoes and carrots are tender. Preheat the grill to high. Uncover the pan and sprinkle over the grated cheese. Grill for 5–6 minutes, or until the cheese is bubbling and golden-brown. To serve, spoon into bowls and serve with some crusty bread to mop up the juices. Heat the vegetable oil in a deep ovenproof pan. Fry the bacon for 3–4 minutes, or until golden-brown and slightly crisp. Remove from the pan and set aside to drain on kitchen paper. Heat the vegetable oil in a deep ovenproof pan. Fry the bacon for 3–4 minutes, or until golden-brown and slightly crisp. Remove from the pan and set aside to drain on kitchen paper. In the same pan used to cook the bacon, arrange a layer of the sliced potatoes in the bottom of the pan. Cover the potatoes with a layer of sliced onions, then a layer of sliced carrots. Layer over some of the crisp bacon, then season with salt and freshly ground black pepper. In the same pan used to cook the bacon, arrange a layer of the sliced potatoes in the bottom of the pan. Cover the potatoes with a layer of sliced onions, then a layer of sliced carrots. Layer over some of the crisp bacon, then season with salt and freshly ground black pepper. Repeat the process with the remaining potatoes, onions, carrots and bacon, finishing with a layer of potatoes on top. Season with salt and pepper. Repeat the process with the remaining potatoes, onions, carrots and bacon, finishing with a layer of potatoes on top. Season with salt and pepper. Pour in the chicken stock so that all of the ingredients are covered, then bring to the boil. Cover the pan with a lid and reduce the heat to a simmer. Simmer for 15–25 minutes, or until the potatoes and carrots are tender. Pour in the chicken stock so that all of the ingredients are covered, then bring to the boil. Cover the pan with a lid and reduce the heat to a simmer. Simmer for 15–25 minutes, or until the potatoes and carrots are tender. Preheat the grill to high. Uncover the pan and sprinkle over the grated cheese. Grill for 5–6 minutes, or until the cheese is bubbling and golden-brown. Preheat the grill to high. Uncover the pan and sprinkle over the grated cheese. Grill for 5–6 minutes, or until the cheese is bubbling and golden-brown. To serve, spoon into bowls and serve with some crusty bread to mop up the juices. To serve, spoon into bowls and serve with some crusty bread to mop up the juices.