Name: Bacon and vegetables with mustard sauce
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 125.00 ml sugar; 12.00 ml mustard powder; 7.00 ml flour cake; 0.00 salt to taste; 60.00 ml vinegar grape; 1.00 eggs extra-large, whisked; 100.00 ml yoghurt plain; 125.00 g bacon shredded; 350.00 g courgettes sliced; 250.00 g mushrooms sliced

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Ingredients (10)

Sauce

125.00 ml	sugar
12.00 ml	mustard — powder
7.00 ml	flour — cake
0.00	salt — to taste
60.00 ml	vinegar — grape
1.00	eggs — extra-large, whisked
100.00 ml	yoghurt — plain

Vegetables

125.00 g	bacon — shredded
350.00 g	courgettes — sliced
250.00 g	mushrooms — sliced

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Method:

Blend together all the ingredients for the sauce except the egg and yoghurt.
Heat slowly on the stove top (stirring continuously) or in the microwave oven (stirring occasionally) until the sauce just comes to the boil and thickens.
Remove from the heat, mix a little of the sauce with the whisked egg and return everything to the remaining sauce.
Heat slowly until the sauce just comes to the boil.
Cool and stir in the yoghurt.
Store in the fridge.
Fry the bacon until golden brown and crisp.
Remove from the pan and set aside.
Stir-fry the baby marrows and mushrooms in the pan fat until tender but still firm to the bite.
Mix the salad dressing and bacon.
Add the bacon just before serving.