Lincolnshire Potato Stew

• 2lb Lincolnshire potatoes
• 4 oz rindless Lincolnshire streaky bacon
• 2 Farm-fresh Lincolnshire onions
• 1 tablespoon paprika
• salt
• generous pinch of cayenne pepper
• 1 3/4 pint meat stock
• 2 teaspoons caraway seeds
• 1/4 pint pint soured cream

Method

1. Peel, wash and cube the potatoes. Finely chop the bacon and fry it in a large frying pan until crisp.
2. Chop the onions and fry them in the bacon fat until golden.
3. Add the potato, season with paprika, salt and cayenne and fry for a few minutes, stirring continuously.
4. Heat the stock and add it to the potatoes with the caraway seeds. Cook over a low heat for 20-25 minutes.
5. Stir in the soured cream and season liberally to taste.
6. New potatoes can be substituted for the old ones in this recipe. Select small, evenly sized potatoes and scrub or scrape them before cooking whole, as above.