Dock Pudding

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100 g trimmed, young leaves of any amount of the following: passion dock, nettles, spinach, sorrel or any other edible greens you like

1 leek or onion, sliced thinly

80 g oatmeal (not rolled oats)

1 tsp salt

Freshly ground black pepper

400 ml water

A smidge of flavourless oil such as sunflower or groundnut

8 rashers of streaky bacon

30 g lard or dripping, or 2 tbs of your favourite frying fat or oil

To do this, shred the leaves and add them to a pan with the leek or onion, oatmeal, salt, pepper and water.
Cook for around 20 minutes and all of the vegetables are soft, then take off the heat.
Now take a tub of around 1 litre capacity and brush with the oil.
Pour the pudding into the tub, cover, cool and then refrigerate.
First fry the bacon in your chosen frying fat or oil over a medium heat until very crisp.
As they cook, prepare the pudding: turn out onto a board and cut even slices between 1 and 1.5 cm thick.
Remove the bacon rashers and keep warm as you fry the pudding slices: turn up the heat to medium-high and pop in the slices.
Turn over with a spatula and fry the other side for a further 4 or 5 minutes.
When ready, serve up with the bacon and whatever other breakfast things you like.