Ingredients

bacon, 12 rashers good quality smoked streaky bacon

1 egg

225ml buttermilk

150g flour

5g each of smoked paprika, garlic salt, celery salt, cayenne, oregano

oil to deep fry

For the dipping sauce

200ml buttermilk

75g mayo

juice 1 lemons

20ml white wine vinegar

2g crushed garlic

10g Dijon mustard

5g salt

2g cracked black

10g chopped chives

10g chopped tarragon

10g chopped parsley

10g chopped dill

For the cornbread

225g polenta

225g flour

1 tablespoon baking powder

50g sugar

1 teaspoon celery salt

1 tablespoon chopped chives

225ml buttermilk

12 chopped jalapeños (jarred)

1 egg

75ml oil

75g tinned corn

Method

1. Cornbread - Mix all the dry ingredients together in a bowl

2. In a separate bowl whisk the wet ones together

3. Mix wet and dry together, but don’t overwork

4. Spoon into muffin cases (should make 12-16) then bake at 180°C for about 15-20 minutes

5. Dressing – blend all ingredients, then add black pepper and fold in herbs

6. Bacon – whisk the buttermilk and egg, add bacon and leave to stand for 10 minutes

7. Mix flour and spices together, drain bacon, roll in flour, deep fry in batches for 5mins

8. Drain and serve with cornbread and ranch dip