Bacon, Potato and Cheddar Pots

Instructions

1. 1

   Scrub the potatoes and cut into even 1.5 cm cubes. Thinly slice the spring onions and grate the cheddar. Cut the bacon into 2 cm pieces.

2. 2

   All timings use a 1000-watt microwave. Spread the bacon across the base of a shallow 3-litre microwave-safe casserole and cover with a vented microwave-safe lid. Microwave at 100% power for 4 minutes. Stir and rotate the dish, then continue in 2-minute intervals, stirring between intervals, until the bacon reaches 165°F/74°C, usually 8–10 minutes total. Check several pieces with a food thermometer inserted sideways into their thickest part.

3. 3

   Let the bacon stand, covered, for 3 minutes. Transfer it to a bowl. Carefully drain the rendered fat from the casserole into a heatproof bowl and discard it once cool. Open the lid away from your face throughout cooking to avoid steam.

4. 4

   Put the potatoes and measured water into the same casserole and replace the vented lid. Microwave at 100% power for 8 minutes, stir thoroughly and rotate the dish, then cook for another 8 minutes. Continue in 2-minute intervals, stirring each time, until all the potatoes are fork-tender, usually 18–22 minutes total. Carefully drain any standing water.

5. 5

   Fold in the frozen peas, cooked bacon, black pepper and half the spring onions. Cover with the vented lid and microwave at 100% power for 4 minutes. Stir thoroughly and rotate the dish, then continue in 2-minute intervals until the peas are tender and the mixture reaches 165°F/74°C in several places, usually 6–8 minutes total.

6. 6

   Scatter the cheddar evenly over the top. Replace the vented lid and microwave at 70% power for 1 minute, then in 30-second intervals until melted, usually 1–2 minutes total.

7. 7

   Let stand, covered, for 2 minutes. Divide between four serving pots or bowls, distributing the melted cheese evenly, and finish with the remaining spring onions.