Creamy Sweetcorn, Bacon & Chin

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Chinese leaves		3
Bacon rashers		2
Sweetcorn		2 heaped tbsp
Flour		1 tsp
Milk		200ml
Water		200ml
Stock granules		1 tsp
Cheese		1 tbsp
Parsley (optional)		as you like

Method

Prep

5min

Cook

10min

Cut the Chinese leaves and bacon into strips. You can chop half the sweetcorn if you like it creamy. Put all these ingredients in a pan and fry on medium heat (no oil).

When the bacon is cooked, add the flour. Allow to mix in then add the milk, water and stock and bring to the boil so that it thickens.

Add the grated cheese. Sprinkle with chopped parsley if you like. Eat as it is or with pasta.

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