The spicy relish that is served with this wonderful old-fashioned bacon and egg pie, will keep, covered in the fridge, for 5 days.

Prep Time : 1:00 | Cook Time : 0:50 | Total Time : 1:50 | Serving : 6 person.

Ingredients

• 4 rindless bacon rashers, chopped

• 2 sheets frozen puff pastry, thawed

• 10 free-range eggs, plus 1 extra egg, beaten

• 100ml milk

• 1/4 cup chopped flat-leaf parsley leaves

• 1/4 teaspoon grated nutmeg

Spicy tomato & anchovy relish to serve

• 2 tablespoons olive oil

• 2 garlic cloves, finely chopped

• 1 long red chilli (seeds removed if you prefer less heat)

• 400g canned tomatoes

• 1 tablespoon tomato sauce

• 1/4 cup small basil leaves

• 3 anchovy fillets, chopped

Method

• Step 1

  Preheat the oven to 190C. Grease a 22cm pie dish. Line the pie dish with 1 sheet of pastry.

• Step 2

  Fry bacon in a dry frypan over medium heat for 2-3 minutes, stirring, until lightly cooked. Drain on paper towel, then cool.

• Step 3

  Whisk 6 eggs together with the milk, parsley, nutmeg and some salt and pepper.

• Step 4

  Spread half the bacon in the pie dish, then pour in the egg mixture. One by one, crack the remaining 4 eggs into a cup and gently slip into the mixture without breaking up. Scatter with the remaining bacon.

• Step 5

  Brush pastry rim with beaten egg, then top with remaining pastry. Trim to fit, then crimp edges with a fork. Brush the top with beaten egg and bake for 15 minutes, then reduce oven to 170C and cook for a further 25-30 minutes until golden brown.

• Step 6

  Remove from the oven and allow to cool in the dish for 30 minutes before removing. Cool to room temperature.

• Step 7

  Meanwhile, for the relish, place olive oil, garlic and chilli in a pan over medium heat and cook, stirring, for 1-2 minutes until garlic softens slightly.

• Step 8

  Add remaining ingredients and simmer gently for 5 minutes until reduced and thickened. Season, then remove from the heat and allow to cool.

• Step 9

  Slice pie and serve with tomato relish.