I'm using bacon, deliciously seductive in a sunny and great for adding flavor and texture to thrifty dishes because a little goes a long, long way.

My favorite bacon is traditional cured Italian pancetta.

Rich and strong in flavor.

It brings extra depth of salads, stews and soups.

But a great, cheaper alternative is streaky bacon, and it's what I'll be using for my thrifty lunch.

Smoky bacon, onions, potatoes, sweet corn.

It's amazing how cheap the ingredients are.

They go into this, get your bacon and just cut into nice chunks.

I want these nice bite sized pieces smoky, chunky and just absolutely delicious.

It's almost like an American corn chowder.

Potatoes give it starts thickness.

Sweet corn gives it that glossy, delicious flavor.

Couple of babies they're always hanging around if they're not in your cupboard there on someone's drive, so after borrow them, they are so powerful, and it goes brilliantly well with the onions and bacon babies in a couple of potatoes.

It's incredible how far you can stretch something out, especially when you bulk it with potatoes, slice them and dice them Nice and chunky.

Soups are a fantastic way to use up leftover veg or meat that might otherwise go to waste.

And if you make it in bulk, freeze it in individual portions and save on lunches throughout the week, so you can see already how hearty and robust the superiors.

It's a delicious combination.

Onions, bacon, potatoes and now some fresh leeks.

Open up the leak into four.

Give that a nice wash.

Leaks often have soil left in their tops, so it's important to clean them thoroughly.

Start sweating that down.

We don't even got a corner there yet, and already it's looking and smelling.

Incredible.

Add salt.

But remember, you've got bacon in there, which is salty, so proceed with caution.

Really important to sweat those potatoes off.

I love getting that flavor from the smoky bacon in with the potatoes.

Now, once the leak has spread it off, cream corn.

Yeah, a popular side dish in the States.

Cream corn is made from fresh, frozen or even tin corn cooked with onion, butter and cream, and can be bought ready made.

That starts to give the foundation the super after cream corn and the sweet corn.

Mm.

Then you stop.

Don't flood the soup.

Just bring the stock to underneath ingredients, you can always add very difficult to take away.

Homemade chicken stock is so cheap to make just ball up your roast chicken bones with a few fresh veg and freezing batches for when you need it.

Lighten the load with a touch of milk that gives a really nice bright color.

Now bring it up to the ball, turn it down and let it simmer for 12 to 15 minutes as it cooks slowly to starch thickens the soup the bacon renders and that leak onion starts the puree and the corner shines.

Okay.

Next, we're gonna make the American cheese biscuits in the UK there known as cons.

But in America they call biscuits.

And first put plain flour into a sieve and baking powder and sift both into a bowl.

Yeah.

Next, add some salt, pepper and grated mature cheddar cheese.

Mix the dry ingredients, then make it well in the center, pouring double cream and gently combined with a wooden spoon.

Turn your dough out onto a floured surface and need for a few seconds only if you ever work it, your cheese biscuits won't rise.

Roll out your dough to about two centimetres thick and cut into four centimeter round biscuits.

Place well apart on a lined baking sheet and leave to rest on the tray for about 10 minutes, then brush the top of each biscuits with melted butter and bake for about 30 minutes at 160 degrees C in a preheated oven.

When your cheese biscuits are well risen and a beautiful golden brown remove deliciously Morrish served hot or cold Time to dole out my 50 lunch.

I would like to leave a soup to stand or rest.

It looks richer, gets rid of all the stock.

I'd like to have two thirds ingredient one third of the stock so it looks like a nice, delicious chunky soup into the bowl.

Mm beautiful tin, sweet corn, a leek, potato and some streaky bacon.

But it doesn't look like it's just coming out of the store cupboard that is proper, hearty food.

Mhm, mhm.

Served with my American style cheese biscuits.

This 50 lunch may have been made on a shoestring, but without an ounce of compromise on freshness and flavor.

The secret of a great hash brown other potatoes.

I prefer using really nice waxy potatoes.

They cook better, but more importantly, hold themselves together.

We're not gonna slice the onion.

All the potatoes were actually gonna grate them.

Potatoes get really nice and crispy.

I mean, seriously crispy.

Now the onion.

That way you get that nice balance of the onion flavor running through every little shard of potato season with salt, pepper, olive oil and km.

Give that a really good mix through and then squeeze all that water out.

Look at all that juice.

We squeeze out there really important and more liquidy.

Remove the crispier.

Your hash browns will be nice.

Large pan.

Put that on.

Once the pans Hot Paul in a good glug of olive oil.

That sound confirms how important it is to have your pan nice and hot.

So seals the greater potato onion together, so take the spoon.

Just put it down.

What we're trying to do now is get it really nice and compact going around the outside of the pan with little flecks of butter.

You just slip them down the back gently and that gets the onions caramelized.

Here's a great tip for turning your hash browns over quick and easy.

Take a plate, place it on top and just flip it over and then slide it back in very quickly.

You see, the color we've got on there now got nice, crispy texture of the potato.

I'm going to use the hash brown as a bed for my baked eggs, cracking your eggs nice and gently.

Just a little sprinkling of the cayenne to make the eggs a little bit spicy, then into a preheated oven for 6 to 8 minutes.

Meanwhile, onto my bacon, and I'm giving it a classic American twist.

Now.

One thing I could never get my head around when I first started eating lots of American breakfast was the sweetness from the bacon.

I've grown up to love that combination of smoky, sweet flavors, and it's so easy pan on and simply olive oil, brown sugar, salt and pepper and butter bacon in.

And as it cooks, it becomes irresistibly caramelized and golden brown turn off the gas and my glaze.

Bacon Absolutely ready.

Beautiful.

Now my hash browns and baked eggs are ready.

Well, go out beautiful.

Just your spatula underneath.

There, onto your plate.

Matt Bacon sets beauty on top of the baked eggs and hash browns underneath.

And you can see why the best breakfast in the world are always in America.

This is an all American superhero of a breakfast.

Eggs, bacon, hash browns with glazed bacon.

Mm, yeah, yeah.