Wok Fried Oliver Carty's Smoked Bacon, Courgette, Pickled Red Pepper, Peas and Chilli with Penne Pasta

150g Oliver Carty's Smoked Bacon Loin

1/4 Squeezed Lemon

300g Cooked Penne Pasta

60g Frozen Peas

1 tsp Chilli Pepper Diced

15g Shaved Parmesan

80mls Olive Oil

20g Pickled Red Pepper

Half tbsp Sea Salt

1/2 Medium Courgette

1 tbsp Chopped Mint

Serves: 2



1 - Bring water to boil, season it with salt, add pasta and boil for 8 to 10 minutes. Drain.


2 - Preheat wok.


3 - Add 40mls olive oil , add smoked bacon and fry until crispy brown.


4 - Add the sliced courgette and keep frying for 1 minute.


5 - Add cooked pasta, peas, pickled red pepper, diced chilli and chopped mint season with salt and lemon juice and the remainder of the olive oil. Cook for 1 minute.


6 - Serve in a bowl garnished with parmesan shavings.

Sliced Smoked Bacon loin

Chopped Medium Courgette


1 lb Pork Mince

400g Chopped tomatoes

1 Bay leaf

Salt and Black Pepper

1/4 tsp Sugar

150ml Red Wine

1/2 tbsp Vegetable Oil

2 Garlic Cloves, crushed

1/2 tsp dried oregano

1/2 Carrot finely diced

1/2 tsb, ground cumin

1 onion, finely chopped

400g Tinned Kidney Beans

1 Cinnamon stick

2 tsb, Hot Chilli powder

Sour Cream

Coriander leaves

Lime wedges

Boiled Basmati rice

1/2 Celery stalk finely diced

1 Chill and Lime Butter pellet

Serves: 2



1 - Put 1 tbs of the oil in a sauce pan over a low heat. Add the onion, celery , carrot and garlic and cook gently, stirring for about 10 minutes until translucent and softened. Add the chilli powder and cumin; turn the heat up to medium and cook. Stirring occasionally for 2 minutes. Transfer the vegetables to a bowl and leave to one side.


2 - Add a pellet of Oliver Carty Chilli and Lime butter to the pan and turn the heat up to high. Add the mince and cook, breaking it up with a wooden spoon for about 10 minutes until any liquid has evaporated and the pork is browned. Add the wine to the pan and bring to the boil, then bubble for about 5 minutes until reduced by half.


3 - Return the vegetables to the pan with the oregano, tomatoes, sugar, cinnamon and bay leaf. Bring to boil, then turn heat down to low, cover the pan and simmer for 40 minutes. Uncover the pan; add the kidney beans and simmer for a further 20 minutes or until the sauce has thickened.


4 - Remove the cinnamon stick and bay leaf. Season with salt and pepper to taste. Top the chilli with spoonfuls of soured cream, coriander leaves and lime wedges. Serve with rice by the side.

Chopped Chilli and Garlic

Oliver Carty Pulled Pork

Vegetable Oil


800g Oliver Carty's Smoked Bacon Belly

1/4 Squeezed Lemon

1 level tea spoon smoked paprika

2 Red Onions

2 Fresh Red Chilli peppers

4 Cloves of Garlic

1 Sweet Potato

1 tbs Red wine Vinegar

Springs of fresh Rosemary

Serves: 6



1 - Tear out stalks from the bay leaves, bash leaves in pestle and mortar. Add pinch of salt to make paste adding Paprika and muddle in oil.


2 - Score Pork Belly in criss-cross style and rub with Oliver Carty Piri Piri Marinade  oil.


3 - Peal and chop onions, sweet potato, garlic and halve the chillies.


4 - Place all in snug fitting baking tray.


5 - Roast on 200o C / 400 o F / gas 6 for 45 minutes.


6 - Take out tray and temporarily place pork on plate. Stir the vinegar and

Smokey Tomato and Paprika Sauce into the tray, half fill the empty container, swirl it around and pour into the tray.


7- Sit the pork Belly back on top. Reduce oven temperature to 170o / 325o

/ gas 3 and roast for a further 1 1/2 hours.


8 - Serve with chopped tomatoes, lime wedge and garnish with bay leaves.

Oliver Carty Tomato Salsa Marinade

Piri Piri Marinade