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MALCOLM'S SPIRALS with HOT EGG and BACON DRESSING
A light mixture of pasta, bacon and eggs with a delicious honey and mustard dressing.
In a long and glittering cycling career, Malcolm Elliot's many highlights include two stages and the points jersey in the Vuelta a Espana, two gold medals in the Commonwealth Games, and winning both the Milk Race and its professional version, the Kellogg's Tour.
250 g (8 oz) Marshalls Spirals
4 tablespoons olive or sunflower oil
175 g (6 oz) lean streaky bacon
chopped lettuce and chicory leaves
2 eggs, hard-boiled and chopped
chopped fresh chives, to garnish
For the dressing:
2 tablespoons coarse-grain mustard
1 teaspoon clear honey
2 tablespoons cider or white wine vinegar
salt and freshly ground black pepper
Cook the spirals according to the pack instructions. Meanwhile, in a large frying-pan, heat a tablespoon of the oil and gently fry the bacon until crisp. Make the dressing by shaking the remaining oil in a screw-topped jar with the rest of the dressing ingredients. Line four small bowls or plates with lettuce and chicory leaves. Drain the pasta and mix it well into the bacon, with the eggs. Season well with salt and pepper. Stir in the dressing and divide between the bowls or plates. Grind over extra black pepper and serve hot, sprinkled with chives.
