Riverford Wicked Leeks
Tea-soaked prunes, crispy bacon and toasted almonds recipe image

Print Tea-soaked prunes, crispy bacon and toasted almonds

The prunes and their syrup also make a great accompaniment to your muesli or porridge for breakfast, or with rice pudding or warm custard for dessert, without the bacon of course. The prunes'll need soaking overnight


  • 100g brown sugar
  • 24 good quality prunes
  • ¼ cinnamon stick
  • 1 clove
  • 1 star anise
  • Thick strip orange zest
  • 1 Earl Grey tea bag
  • 4 rashers smoked bacon
  • 24 whole almonds


  1. To tea-soak the prunes, stir the sugar into 500ml of boiling water, add the prunes, spices and tea bag, and leave overnight.
  2. Cook the bacon, in a pan or in the oven, until crispy. Toast the almonds in the oven until golden brown.
  3. To serve, snap the bacon into 6 pieces. Cut a slit in the side of each prune, push a whole almond inside and jam in a shard of bacon. Slide a cocktail stick through the middle so your guests don't get sticky fingers.
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