Smokey baked beans with beef bacon crumbs
This version of comforting baked beans is topped with smoky beef bacon breadcrumbs for added flavour and texture. A poached egg or two would complete things nicely. You can bake this in one big dish or in individual ovenproof bowls.
2 large bunches rhubarb, trimmed
120g raw sugar
Juice and finely grated rind of 1 orange
1 tsp cornflour, mixed with 2 tsp water
Vanilla ice-cream, to serve
Brown sugar and fennel pastry
1½ tsp fennel seeds
½ tsp black peppercorns
170g softened butter
195g brown sugar
255g plain flour, sieved
1½ eggs, lightly whisked
For brown sugar and fennel pastry, dry-roast fennel seeds and peppercorns in a small frying pan over low heat until fragrant, 3-5 mins.
Beat butter in an electric mixer fitted with a paddle attachment until pale, 4-6
mins, mix in sugar and ¾ tsp fine sea salt, then add flour and toasted spices, and mix to combine.
Add egg and mix to combine.
Turn out pastry, pat into a disc, wrap in plastic wrap and refrigerate until firm, 1 hour.
Roll pastry between sheets of baking paper to fit the top of a 23cm-diameter pie dish and refrigerate until required.
Preheat oven to 190°C. Wash rhubarb well and peel off the tough outer fibres, leaving as much colourful peel as possible (the larger the stems the more vigilant you need to be).
Chop rhubarb into 5cm pieces, then transfer to a saucepan along with sugar,
and orange juice and rind, and cook over medium heat until rhubarb starts to seep liquid and just softens on the outside, 2-3 mins.
Transfer fruit to a 23cm-diameter pie dish with a slotted spoon, whisk cornflour
slurry into liquid and bring to the boil, whisking until a syrup forms, 2-4 mins.
Pour onto rhubarb and cool briefly.
Place pastry on top, trim edges and bake, turning once or twice, until filling is bubbling and pastry is golden, 25-35 mins.
Serve warm with ice-cream.