Ask your butcher for scraps or sliced collar streaky bacon.

Peel and thinly slice the potatoes and onion, using a mandolin if possible.  Grease an oven proof dish with lard, margarine or butter if you’re posh!  Line the base with the bacon, followed by the onion and then potato, and repeat until the dish is full.  for the top layer, alternate the potato and bacon.  Mix stock with warm water and pour over until half full, cover the dish with a lid or foil and cook at 180°C for 1 hour.

Remove the lid or foil, and brush some melted margarine over the top, and pop it back in the oven at 200°C until golden and crispy.

Serve with steeped mushy peas.