Baby Swede with Bacon and Soured Cream Topping


  • 1 pack swedes

  • 4 rashers smoked streaky bacon

  • 142 ml carton soured cream

  • 1 tbsp finely sliced fresh chives

  • 1/2 tsp finely grated lime zest

  • Freshly ground black pepper


  1. Chop and cook the swedes following preferred method of cooking
  2. Meanwhile, cook the bacon rashers under a preheated hot grill/broiler until crisp on both sides. Allow to cool.
  3. Finely dice the bacon and stir into the soured cream with the remaining ingredients. Cover and refrigerate until required.
  4. When the swedes are cooked, slice down the middle and fill with the soured cream and bacon mixture.
  5. Eat with the flesh of the swede discarding the skin.