There’s nothing that says “proper oatcake breakfast” quite like the classic trio of cheese, bacon, and mushrooms. It’s the hearty, no-nonsense start to the day that’s fuelled Stoke-on-Trent for generations.
Ingredients:
2 rashers of thick-cut smoked bacon
A handful of chestnut mushrooms, sliced
50g grated mature cheddar cheese
A knob of butter
Freshly ground black pepper
Method:
Heat the butter in a frying pan over medium heat.
Add the mushrooms and cook until golden and tender, about 5 minutes.
In a separate pan, grill or fry the bacon until crispy.
Place the cooked bacon and mushrooms down the centre of a freshly warmed Povey’s oatcake.
Sprinkle generously with grated cheese and a crack of black pepper.
Fold and let the warmth of the oatcake melt the cheese.
Nothing beats that moment when the cheese melts into the crispy bacon and juicy mushrooms. A real Stoke favourite. Best enjoyed with a strong brew and five minutes’ peace before the day kicks off.