• 15 slices streaky bacon
  • for the filling:
  • 25 g butter
  • 2 shallots (finely diced)
  • 225 g mushrooms
  • 50 g fresh white breadcrumbs
  • 1 tsp chopped parsley
  • salt and black pepper (for seasoning)
  • to garnish: mixed lettuce leaves and tomato wedges


  • Melt the butter in a saucepan and soften the shallots over a low heat for 2 minutes.
  • Add the seasoning and chopped mushrooms and cook gently for 10 minutes.
  • Remove from the heat then tip in the breadcrumbs and parsley, mixing well.
  • Cut the rind off the bacon.
  • Using a knife, flatten and stretch each rasher.
  • Spread the filling on to the rashers and roll up.
  • Toss the rolls in flour, beaten egg and finally breadcrumbs.
  • Deep-fry until golden.
  • Serve hot or cold, garnishing the serving dish with mixed lettuce leaves and tomato wedges.