Cure & Simple - Recipe

The Recipe

Bacon, Tomato & Spinach Frittata
Serves: 6 | Cooking time: 40 minutes
  • 4 spring onions, sliced
  • knob of butter
  • 4 rashers Cure & Simple Unsmoked Pancetta-style Back Bacon, diced
  • 10 cherry tomatoes, halved
  • 100g baby leaf spinach
  • 10 large free-range eggs
  • 100ml milk
  • 120g rocket leaves, washed
  • 1 lemon, juiced
  • 2 tbsp extra virgin olive oil
  1. Preheat the oven to 200ºC/180ºC (fan)/gas mark 6
  2. Place a 25cm oven-safe frying pan on a medium heat and add the spring onions to the pan with a knob of butter. Gently sweat the onions until they have softened slightly then add the diced bacon and cook for 5 minutes until it starts to crisp. Stir in the halved tomatoes and spinach and cover with a tight-fitting lid for 2-3 minutes until the spinach has wilted down then set to one side
  3. Beat the eggs and milk together in a large bowl or jug with a good pinch of seasoning then pour into the frying pan. Carefully transfer the pan into the oven and cook for 20-25 minutes until the middle has set and the top is browned
  4. Just before serving, toss the rocket with the lemon juice and olive oil and serve alongside the frittata

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Our passion for high quality, welfare friendly produce has led us to expand our range. Now in addition to our outstanding range of hand cured, air dried bacon we bring you a selection of steaks. All our beef comes from award winning British native breeds, the cattle are grass fed and farmed using traditional, sustainable farming practices. Our steak selection includes Chateaubriand from Chappel Smokehouse beef, and dry-aged ribeye, sirloin, rump and t bone steak cuts from Dedham Vale beef