• For the ketchup:
  • 175g tomato purée
  • 50g Fairtrade dark brown soft sugar
  • ¼ teaspoon mustard powder
  • Pinch of ground cloves
  • Pinch of ground allspice
  • Pinch of cayenne pepper
  • 2 tablespoons white wine vinegar
  • For the sarnies:
  • 2 x 220g packs Taste the Difference ultimate oak smoked bacon
  • 400g Taste the Difference baked sourdough loaf, cut into 8 slices


  1. 1

    Make the ketchup: put all the ingredients in a bowl with 40ml water. Mix until the sugar dissolves, then spoon into a sterile glass jar or bottle. Let sit for at least 30 minutes before serving, to let the flavours develop.

  2. 2

    Cook the bacon under a hot grill for 2-3 minutes on each side, until crisp.

  3. 3

    Griddle the bread on both sides in a hot griddle pan. Make 4 sandwiches, spooning some ketchup over the bacon.

  4. 4

    Cook's tip: The tomato ketchup will have a chance to develop a deeper flavour if you make it the day before. Keep it in a sealed jar in the fridge for up to seven days.

Nutritional Details

Each serving provides
  • Energy 2156kj 515kcal 26%
  • Fat 18.8g 27%
  • Saturates 8.2g 41%
  • Sugars 7.1g 8%
  • Salt 4.95g 83%

% of the Reference Intakes

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