Lincolnshire Bacon Broth

Ingredients

• 2 carrots
• 1 tin pea + ham soup
• Cup of rice per person
• Bacon/gammon pieces
• 1 teaspoon english mustard

Method

Chop the carrots into the soup and put in a saucepan with the mustard. Bring to the boil then simmer. Fry the bacon pieces with a little oil and add to the saucepan. Boil the rice until cooked, drain and add the sauce and bacon. Serves 2.