3-4 rashers of bacon chopped into pieces
1 onion roughly sliced
1-2 peppers roughly chopped
Handful of mushrooms sliced
1-2 tablespoon of tomato puree and or ketchup if you like it sweeter
Tin of chopped tomatoes
Juice of a lemon
1-2 teaspoons of demerara sugar (to taste)
Vegetable stock cube
Chopped fresh parsley (or whatever fresh herbs you have to hand)
75 - 100g Cropwell Bishop Blue Stilton
Fry the bacon until nearly cooked, then add the sliced onion.
When cooked add enough tomato puree and/or ketchup to coat the bacon and onions.
Next add the peppers and mushrooms and cook for a couple of minutes before adding the tinned tomatoes.
When heated through add the lemon juice and sugar and then crumble in the stock cube.
Just before serving add in the chopped herbs and season to taste.
Serve on top of cooked pasta and crumble the Stilton over the top.