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Andy Bates is known for his hearty street food. His modern twists on classic dishes are fuelled by his international travels and a passion for re-discovering and cooking great British food. As the gaffer of specialist food company ‘Eat My Pies’, Andy brings the best of British food back to the public, including classic tarts, pies, Scotch eggs and, of course, some tasty puddings.

Andy is a contributing chef for Food Network UK and has already had two successful series broadcast on the channel - Andy Bates Street Feasts and Andy Bates American Street Feasts. His latest series, Andy Bates Brazilian Street Feasts, launched in February 2014. All three series follow him as he travels across continents to explore the world of street food and find the stories and people behind the recipes. As a result, he has become a leading expert on street food, with regular appearances on the street food circuit. Andy, who lives by the quote "You should always finish on a little bit of pudding", has also written a cookbook offering modern twists on classic dishes.

Chef TV Blog Recipes 

On a global food adventure meeting inspiring people along the way.

Filtering by Tag: Bacon

Wild Rabbit, Pancetta & Sage Pie

Andy Bates


Wabbit! My latest assignment for BBC Food & Drink, they have taken me to Devon to meet Chef, Hunter, Forager and all round nice guy Tim Maddams. Tim invites me into his idyllic home with a back garden overlooking a lush valley where he cooks me two recipes using wild rabbits that he shot a few days before. The first dish was rabbit leg and chanterelle pasta and the second dish is easy slow cooked rabbit with pancetta and tomatoes. Both extremely tasty and both showing just how versatile wild rabbit can be. We really should be eating more these wild and tasty animals that have some how become to be known as the 'poor man's chicken'. They can be ordered through supermarkets, butchers and even online. They have such great flavour and quality of meat, nutritious, low in fat and full of protein and vitamins. They are also very good value for money, even from a supermarket a wild rabbit costs less than a free-range chicken.


One more bit of advice, just make sure to not grab yourself an old buck which can be a little too strong in taste. The perfect age for a wild rabbit is between 6-8 weeks old and most importantly stay clear of farmed rabbit imported from abroad. 

Here's my 'Wild Rabbit & Pancetta Pie' recipe using ingredients and flavours that I believe Tim would approve of ;) 

My Wild Rabbit, Pancetta & Sage Pie




  • 1 wild rabbit
  • 100g pancetta or smoked bacon lardons
  • 2 shallots, peeled & finely chopped
  • 2 tbsp of olive oil 
  • 150ml white wine
  • 150ml chicken stock
  • 100ml double cream
  • 100g small button mushrooms, each cut in half
  • 1 carrot , rough small dice
  • 1tbsp whole grain mustard 
  • 1/2 bunch sage, roughly chopped 


  • 400g strong plain flour
  • 1 tsp fine sea salt
  • 300g butter, ice cold
  • 100-150ml cold water



For the filling, divide the rabbit into small portions on the bone and season with salt and pepper. Pour 1 tbsp of olive oil into a large pan, then seal off the rabbit until nicely browned and set aside.

In the same pan, seal off the bacon until caramelised and set aside with the rabbit. Sweat the shallots, carrots and mushrooms in the remaining oil for 5 minutes, then add the wine and bring to a boil. Reduce the heat and simmer until the liquid just covers the vegetables. 

Add the chicken stock, rabbit and bacon and return to a boil for about 20 minutes until reduced. Add the double cream and mustard and continue to simmer until the sauce has thickened. Add the roughly chopped sage and set aside to cool. 

Once cooled, take the rabbit out of the stew, take the meat off the bone (discarding the bones) and return the meat back to the stew. Chill until needed. 

Preheat your oven to 180C. 

Follow directions for my all butter ruff puff pastry

Divide the pastry into four and shape over a ramekin or jam jar and then place in a small bowl to retain the shape. Place spoonfuls of the filling into the bowl-shaped pastry and fill halfway. Squeeze the top together and gently push down, being careful not to break the pastry. Cut any excess pastry on the top and brush with egg yolk. Bake for 45 mins, making sure the pinch on the top is fully cooked through.


Avocado and Smoked Bacon Sandwich with Bacon Jam

Andy Bates

This sandwich combines two of my favourite ingredients, BACON AND AVOCADO and makes for a perfect mouthful and an indulgent morning rescue after a big night out. For the most bacon-y goodness, don't clean the pan after frying the bacon and fry the sandwich in the same pan. 

For a lighter option, toast the bread with or without butter instead. 

And for the secret ingredient...  the bacon jam is a flawless addition to this sandwich and it's uses are endless. I say you make bit extra for yourself or as a gift this festive season. It keeps refrigerated for up to five days in a sealed container or can be preserved in jars and refrigerated. Enjoy!

My Avocado and Smoked Bacon Sandwich with Bacon Jam



(makes 1 sandwich)

  • slices thick-cut smoked bacon
  • ½ avocado
  • 50g butter
  • slices sourdough bread

For the bacon jam:

(makes approx. 400 grams of jam)

  • 500 grams smoked bacon, cut into 2 centimetre pieces
  • 1 onion diced
  • 1 cooking apple, grated
  • 2 garlic cloves, minced
  • 50g dark brown sugar
  • 1 tablespoon chilli flakes
  • 100ml coffee
  • 75ml white wine vinegar
  • 100ml maple syrup
  • Pinch of white pepper
  • Olive oil


In a heavy-based saucepan cook the bacon in some olive oil until just starting to brown and crisp, remove from the pan and reserve.

Add the onion and sweat off for 5 minutes without colour. Add the rest of the ingredients and cook on a medium heat for an hour stirring regularly.

Add a touch of water if becoming too sticky. Allow to cool for 30 minutes then pulse in a food processor to a jam like texture.

For the toastie, grill the bacon to your liking, butter the bread on both sides of each slice.

Slice the avocado, layer one side of bread with the bacon then avocado, spread the jam on the remaining slice and bring together. In a frying pan on a medium heat, cook the sandwich on each side till golden brown.

Find my full episode of '12 Chefs of Christmas' HERE

Candied Bacon Cinnamon Rolls

Andy Bates


I first came up with this recipe as a starter for my Rescue Brunch pop-ups. Although a strange sounding fusion to us here in Blighty, over the pond in the States it's a well-known indulgent brunch treat. My twist is making the bacon 'candied' by cooking it with brown sugar, cayenne and chilli, taking the idea from the famous "Millionaires' Bacon" which originated in San Francisco. These flavours add an extra sweetness and spice that works perfectly with the smoked bacon and cinnamon in the bun.

Topped it all off with an icing glaze made of Bourbon, icing sugar and the sticky sweet bacon cooking juices. This is the perfect treat for a weekend brunch with friends and family. 


But even better, these rolls can be cooked and stored for up to 3 days in the fridge and reheated through a warm oven then glazed. Or the dough may be frozen after being rolled and portioned but before second proof for later use.

Photos by @TheGaztronome

My Candied Bacon Cinnamon Rolls 



(Makes 16 rolls) 

  • 250ml whole milk
  • 50g unsalted butter
  • 500g strong white flour
  • 30g caster sugar
  • 1 tsp salt
  • 7 grams sachet fast acting yeast
  • 1 large egg, beaten
  • vegetable oil for greasing 
  • additional melted butter for brushing over the buns

For the candied bacon:

  • 16 slices of streaky smoked bacon
  • 125g brown sugar 
  • 1/2 tsp cayenne pepper
  • 1 tsp dried chilli flakes 

For the paste:

  • 150g brown sugar
  • 3 tbsp ground cinnamon
  • 60g soft unsalted butter 

For the icing:

  • 100g icing sugar
  • 50-100ml of Bourbon
  • leftover cooking juices (fat) from the candied bacon 


Lay the bacon on a baking tray, sprinkle with chilli flakes, cayenne and brown sugar. Grill on both sides till cooked but not crispy (must be able to be rolled into the dough). Pour the candied bacon cooking juices into a bowl and reserve until later. 

Put the milk in a pan and add the butter, melt over a lot heat and allow to stand until lukewarm. 

In a large bowl, add the dry ingredients, flour, sugar, yeast and salt. 

Pour the milk and butter mixture into your dry ingredients then add one large egg and mix into a soft dough. Knead on a lightly floured surface until smooth and elastic, about 8 - 10 minutes. 

Place in a lightly oiled bowl covered in a tea towel for one hour or until doubled in size. Leave to prove in a warm place. 

Place the dough on a lightly floured surface and roll out until it measures approximately 40x50 cm. Mix the sugar, butter and cinnamon to make the paste and spread over the dough, then lay the bacon slices away from you covering the dough (one slice of bacon per roll).

Grease a high baking tray line with greaseproof paper. 

Starting from the long edge, role into a tight log. Trim the ends and then cut in 16 equal portions giving one slice of candied bacon per roll and place on to the greased baking tray swirl side up.  

Again, cover with a tea towel or cling film and leave to rise/prove for 45 minutes.

Preheat the oven to 180C / 160F / Gas Mark 4. Brush the the top of the buns with milk and pop into the oven for 30-35 minutes or until golden.

While your rolls are baking, grab the bowl with the remaining bacon cooking juices and whisk in the Bourbon and icing sugar to a smooth icing. Pour over the warm rolls before serving.


Bacon & Scallop Sandwich

Andy Bates


So, In honour of Bacon Day...


This is a sandwich I always make when I visit my folks. I first put it together on Christmas Day and now we always have it on special occasions whenever I'm visiting. If you've not tried this combo then you're definitely missing out. The smoked bacon works so well with the delicate taste of the scallops, nothing is needed apart from a lot of butter and the cooking juices from the pan.



My Bacon & Scallop Sandwich


  • 6 rashers smoked streaky bacon
  • 6 scallops
  • A knob of butter
  • squeeze of 1/2 lemon
  • slices of brown bread


In a frying pan, cook the streaky bacon until crisp. Once cooked to your liking, remove to a piece of kitchen towel.

In the same pan, cook the scallops in the bacon fat. Get the fat hot (but not too hot, it will spit) and place the scallops into the pan. Don't overcrowd the pan, or the scallops will steam rather than sear. Cook for two minutes, and then flip. Once flipped, add a small knob of butter and lemon juice to the pan. Cook for a further one to two minutes until the scallops are cooked through but still tender.

Take two slices of bread, brown or any other that you fancy, and build the sandwich with a layer of bacon, the warm scallops and some of the salty juices. Serve immediately.

The Club Sandwich - @British_Airways

Andy Bates

I used to make club sandwiches all the time when I worked in a pub in Kent in my early twenties. Done well, this can be an absolute gem, but done badly it can be bland. The most important thing is the care you put into making one.

My top tip would be to use the best quality of each ingredient – and make your own mayonnaise. Also, my twist would be basil mayonnaise and sliced avocado. The basil adds a welcome freshness to the mayo and the avocado will give a creamy texture to the sandwich. As an optional extra, I brush the bacon with maple syrup for extra sweetness – the fat from that with the lean poached chicken works perfectly.

Find the full article HERE 



For the mayonnaise:

1 egg yolk

1 tsp Dijon mustard

Small handful of basil leaves

½ tsp garlic powder

150ml mild olive oil

Juice of half a lemon

Salt and pepper


For the sandwich:

3-4 slices of thick-cut, streaky, smoked bacon

1 tbsp maple syrup (optional)

2 slices of sourdough

Butter for spreading

1 poached chicken breast (skin removed)

Half an avocado, sliced

3 Little Gem lettuce leaves

2 slices beef tomato

Salted crisps to serve


Make sure all the ingredients for the mayo are at room temperature, then combine the egg yolk, mustard, basil and garlic powder in a food processor and mix until they form a paste. With the processor still running, gently pour in the oil.

Once emulsified, add the lemon juice, salt and pepper. Mix again then refrigerate.

Grill the bacon to your liking, brushing with the maple syrup if desired, and return to the grill to crisp up a little.

Butter the bread on both sides, slice the chicken and lay it onto one of the pieces of bread. Next, add the bacon slices, avocado, lettuce and tomato, seasoning the avocado and tomato.

Spread the basil mayo onto the remaining slice of bread then close the sandwich together.

Put a knob of butter into a frying pan on a medium heat, then lay the sandwich in and cook for around three minutes until golden and crispy. Add another knob of butter and repeat with the other side.

Remove from the pan, slice in half and serve with salted crisps – enjoy!