200g Northern Ireland smoked bacon, chopped
1 red onion, chopped
1 ham stock cube
250ml water
100g Northern Ireland reduced–fat cheddar cheese, grated
300ml Northern Ireland skimmed milk
20g Northern Ireland half–fat butter
Fresh parsley to garnish
Melt the butter in a saucepan, add the chopped onion and lightly fry.
Remove the onion and fry the bacon for 5 minutes.
Add the onion back along with the stock and cook for 10 – 15 minutes.
Add the milk and when this begins to boil, remove from the heat and add the grated cheese.
Garnish with parsley.
Serve with wheaten bread and butter curls.
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