Ingredients

• 1 Can of tomato soup
• 1 Can of mixed beans or baked beans
• About 5 medium potatoes
• 2 Large carrots
• About half a sweet red pepper
• 6 to 10 rashers of smoked streaky bacon
• About 6 medium-sized mushrooms

Method

Preheat the oven to 180C (350F, Gas Mark 4)

Chop the onions and pepper finely, the carrots into half-centimetre slices, the potatoes into 2 or 3 cm cubes, the mushrooms into quarters - place all of these chopped items into a dish - along with the beans (drained if they are in brine, but not if they are in tomato sauce)

Pour the can of tomato soup over the chopped vegetables

Half-fill the can with water and swirl it around to pick up the remaining soup from the can - pour this water over the vegetables.

(The reason for using tomato soup in this recipe rather than passata or chopped tomatoes is that the soup contains herbs, spices and seasonings -so this dish doesn't need much else added)

Roll the bacon into tight rolls and place it, fat-side-up, on top of the mixed vegetables

Place the dish uncovered in the oven for an hour.  Check by poking the potatoes with a sharp knife - it may need a further half hour to fully cook

The End Result

The cooked dish is a hearty, chunky medley of warming vegetables suffused with a rich tomato sauce, deeply flavoured with the aroma of the smoky bacon. It can be served with green vegetables on the side, but really, it's also fine all on its own, or with a chunk of crusty bread.

Video

Here's a video version of the recipe - in which the five objectives are also discussed: