Macaroni and Bacon Dish

Eggless sponge, carrot marmalade, liver savoury or nettle tea are just some of the recipes British people ate during World War Two. This new version of the Wartime Cookbook, with simplified text, looks at rationing and how British people coped with limited supplies. Full of recipes for children to make at home or at school using only wartime ingredients, the Wartime Cookbook shows you just what life was like in wartime Britain.

MACARONI AND BACON DISH

1/2 oz (12.5g) dripping, or other fat

2 oz (50g) leek or onion, peeled and chopped

2 0z (50g) bacon, chopped

1 pint (500ml) vegetable stock, made by dissolving a vegetable stock cube in boiling water

6 oz (150g) macaroni

salt and pepper

Melt the dripping in a pan and fry the leek and bacon until lightly browned. Add the stock, bring to the boil, and add the macaroni and seasoning. Cook for 20 minutes or until the macaroni is tender and the water is absorbed. Garnished with watercress. Serves 4.

What are we using in this dish?

Going into the pan!!

The taste test!

Moses, B&A. Wartime Cookbook: Food and Recipies from the Second World War 1939-45. Wayland, 1995