Makes 12
Ingredients
- 1 tsp oil
- 100g Streaky Bacon, cut into 1cm pieces
- 1 Red Onion, finely diced
- 250g Wholemeal Self-Raising Flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 2 eggs
- 80g unsalted butter, melted and cooled
- 200ml Buttermilk
- 1 tbsp. finely chopped chives (optional)
- 150g Keen’s Cheddar, grated
Method
- Fry the bacon in the oil over a medium heat until just crisp. Remove the bacon from the pan and drain. Add the onion to the oil and sweat until just softened. Set aside to cool.
- Whisk the flour, baking powder, bicarbonate of soda and salt. Separately, whisk the eggs, butter and buttermilk and add to the flour mixture. Add the cooled bacon, onion, chives (if using) and two thirds of the cheese.
- Spoon the mixture into a lined muffin tin, sprinkle on the rest of the cheese and bake for about 18 minutes at 220C/400F/gas mark 6 until the tops are golden.
Recipes by Russell Ford, Executive Chef of 108 Brasserie
Russell Ford, Executive Chef of 108 BrasserieRussell Ford was appointed Executive Head Chef of 108 Brasserie and 108 Pantry in the autumn of 2011. Prior to joining 108 and The Marylebone, Russell was Head Chef at The Kensington, The Doyle Collection’s luxury flagship property.
Inspired by the wealth of independent producers thriving in the local area, Russell has designed a menu based on a modern British theme – creating classics with a twist. He’s dedicated to using only the finest seasonal produce, from artisan suppliers such as the award-winning La Fromagerie, the famed Ginger Pig and Trealy Farm. For those who love Artisan bread, Russell’s fabulous Guinness Bread is made in-house to a traditional Irish recipe.
Russell started his career at Michelin star restaurant, The Oak Room at Le Meridien Hotel. During his time with Le Meridien Hotel group, he spent some time in Melbourne, before returning to the UK for positions at The Dorchester Hotel and The Grove.
From Monday 19th – Sunday 25th September, guests at Marylebone’s 108 Pantry will be able to enjoy an exciting selection of healthy, savoury and indulgent cupcake, including the Smoked Bacon, Onion and Keen’s Cheddar Cupcake for £2.50, freshly baked in-house every day, alongside the new ‘108 specialities’ Coffee Menu, available to take away for just £1.50 all week.