4 smoked streaky bacon rashers

15g butter

1 onion, chopped

1 small green pepper, seeded and diced

kernels scraped from 6 fresh sweetcorn

170g courgettes, diced

150ml whipping cream

Fry the bacon rashers until they are crisp.

Remove the rashers with tongs and drain on paper towels.

Add the butter, onion and pepper to the pan and fry until soft, stirring occasionally. Add the sweetcorn. Cover and cook gently for 10 minutes.

Stir in the courgettes and cream. Season with salt and pepper. Cook, covered, for 10 minutes or until the vegetables are tender. Chop the bacon and stir into the mixture.

Adjust the seasoning and serve.