Chestnut and bacon salad

Serves 6
12 thin rashers dry cure streaky bacon
175g cooked chestnuts
3 slices crusty bread
6 tbsp cold pressed rapeseed oil
70g rocket
1 carrot
1 green eating apple
1 small red onion
2 tbsp cider vinegar
1 tsp wholegrain mustard

Place the bacon on a baking tray and cook in a preheated oven 200°C/gas mark 6 for 10 mins until crispy. Transfer to a plate and allow to cool. Cut the bread into cubes and scatter onto the tray the bacon was cooked on. Toss in the fat from the bacon.
Drizzle with 2 tbsp of oil, then season lightly with salt and pepper. Bake for 12-15 mins until the bread is browned and crisp. Place on kitchen paper and leave to cool.
Meanwhile, put the rocket leaves in a bowl. Add the chestnuts, while breaking them into pieces. Trim the carrot and shave into ribbons with a potato peeler. Add to the bowl with the thinly sliced red onion. Just before serving, core and thinly slice the apple and add to the bowl.
In a small bowl, whisk together the remaining oil, vinegar and mustard with a little seasoning. Pour over the ingredients in the bowl and toss to combine. Add the toasted bread cubes. Divide equally between 6 serving plates. Top each salad with the crispy bacon rashers broken in half. Serve immediately.

Other harvest feast recipes from our Sept/Oct 2014 issue:

• Roasted beetroot with soured cream
• Sauteeed vegetables in lemon butter
• Slow roast pork with roasted apples and onions
• Autumn pudding

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.