September marks the start of getting ready for the autumn-winter season ahead.
There’s nothing more comforting than eating a humble bacon butty whilst sat in front of a woodburning stove!
This Italian style BLT takes on a new sophisticated approach using spiked mayonnaise with capers and olives along with Radicchio instead of regular iceberg lettuce (although this works well too!)
Using the Stockton Wood burning & Multi-fuel Cook Stove to fry the bacon really does epitomise simpler living. Cook the bacon as crispy as you like and be sure to keep all that liquid gold leftover in the pan to fry the ciabatta in!