Farcement

Method

1. Heat the oven to 180°C/160°C fan/ gas 4. Rub or brush half the butter around the inside of the ovenproof dish or cake tin. Stretch out the bacon slices a little using the back of a knife. Use about one third of the bacon to line the base of the dish/tin then, overlapping them slightly, use most of the remaining bacon slices to line the sides so they overhang the edge of the dish/tin – reserve a few slices.
2. Fry the lardons in a dry pan over a medium heat until golden, then tip into a bowl along with any fat from the pan. Add the sliced onion, halved prunes and sultanas/golden raisins. Coarsely grate the potatoes, then put them in a clean tea towel and squeeze out as much liquid as possible. Add the squeezed-dry grated potatoes to the bowl. Add the remaining melted butter, a good grating of nutmeg and seasoning, mix well, then spoon into the dish and press down fairly firmly.
3. Bring the overhanging bacon over the top of the filling to enclose it, using the reserved slices to cover the top. Cover with a buttered piece of foil, put in a roasting tin and pour boiling water from a kettle around the outside until it comes halfway up the sides. Bake for 2½-3 hours, then serve hot.