Set a dry frying pan over a medium heat and fry the bacon for a few minutes, until the fat is rendered and the bacon just starts to colour. Add the onion and cook until softened but not coloured, adding a splash of oil if necessary. Set aside and allow to cool
Add the brandy and prunes, the bacon and onions and the remaining ingredients (except for the rashers of bacon) to a bowl and mix until well-combined. Fry a small portion of the mixture and taste to check the seasoning
Helen Graves is a freelance food and travel writer, recipe developer and editor. She writes one of London's oldest food blogs, Food Stories and is editor of Pit Magazine, an independent magazine about live fire cooking and smoking. She is based in South East London and loves carbs, cats, crabs and kebabs.
