Summer stall and sweet bacon
Summer stew with honey, bacon, string beans and chicory.
Peel the potatoes and cut them into pieces. Cook them in little water with salt in 20 minutes until done. In the meantime, cook the beans in little water with salt in 4 minutes until al dente.
Heat the oil in a frying pan and fry the bacon strips for 5 minutes. Stir in the honey and water. Remove the pan from the heat.
Cut the underside of the stalk chicory and cut the chicory in half. Remove the hard core and cut the chicory into strips.
Drain the potatoes. Stamp them together with the crème fraiche with a puree masher. Scoop the green beans and chicory and season with salt and pepper.
Remove the bacon from the pan and sprinkle over the stew. Make a dimple and pour in the honey jelly.
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