So far, with all our lockdown make at home boxes, we’ve had very positive experiences. From the Taco Box with Eatwell, to the deliciousness from Elite Bistros. There may have been little niggles, and my plating skills might not be chef level, but we’ve enjoyed ourselves.
We were due a bit of a let down I think, and whilst this was dreadful, I would very much hesitate to call it ‘Britain’s Best Bacon Butty’. But I get ahead of myself. Let’s begin at the beginning.
Le Swine offers a a bacon butty delivery box. As mentioned above, it boasts a lot, and as the husband’s lockdown birthday beckoned, I saw an ideal opportunity to treat him to exact this.
Things started to go a bit awry when I went to place the order. His birthday fell on a Tuesday, and the website boasts ‘order by 12pm and receive delivery in 48 hours, delivery days apply’. I ordered on a Thursday. The next delivery date was the following Wednesday, the day after I needed it.
Still, my fault for not checking delivery days, and what days counted as the said 48 hours.
I placed the order, it arrived in the afternoon on the Wednesday and at the (now belated) birthday boys request, I unpacked the well packaged box, popped it all in the fridge, and saved it for the weekend.
The bacon butty box costs £14 (£19 including delivery) for two people, £25.00 for the four person box. Inside you get: four rashers of good quality unsmoked back bacon, mushroom ketchup, chipotle ketchup, bacon butter, sage leaves and two onion and milk buns – oh and an instruction booklet.
As you’d expect, it’s all pretty straightforward to cook.
Set your bacon going and cook to your preference – and in the meantime if you’d like an egg (optional) fry that in a separate pan.
When the bacon is almost done, sprinkle some sage into the bacon fat, so it gets all lush and crispy.
Slice the buns (2/3 top to 1/3 bottom is recommended. Toast those buns.
Spread with bacon butter.
Top the bun with bacon and sage.
Add the egg.
Add sauces to preference. After feedback from the husband I added much less to mine.
Slice and eat.
Good, yes. The ‘Best’? Sadly not.
Perhaps the biggest let down was that the bacon wasn’t smoked. Then, yeah maybe, you might have had a contender. But as it was, the pork wasn’t punchy enough to stand up to the sauces (even with much less on my own bun). It was OK. Nice.
To make up for it on Saturday I’ll be doing our own ‘best’ bacon butties. Smoked streaky rashers from the butchers, cooked til the fat is just crispy. Soft white oven bottoms, or thick white slides lightly soaked in bacon fat from the pan, then if I need it a little tommy k.
Sometimes maybe it’s best not to mess with a classic.