Step 1

Heat the vegetable oil in a deep ovenproof pan. Fry the bacon for 3–4 minutes, or until golden-brown and slightly crisp. Remove from the pan and set aside to drain on kitchen paper.

Step 2

In the same pan used to cook the bacon, arrange a layer of the sliced potatoes in the bottom of the pan. Cover the potatoes with a layer of sliced onions, then a layer of sliced carrots. Layer over some of the crisp bacon, then season with salt and freshly ground black pepper.

Step 3

Repeat the process with the remaining potatoes, onions, carrots and bacon, finishing with a layer of potatoes on top. Season with salt and pepper.

Step 4

Pour in the chicken stock so that all of the ingredients are covered, then bring to the boil. Cover the pan with a lid and reduce the heat to a simmer. Simmer for 15–25 minutes, or until the potatoes and carrots are tender.

Step 5

Preheat the grill to high. Uncover the pan and sprinkle over the grated cheese. Grill for 5–6 minutes, or until the cheese is bubbling and golden-brown.

Step 6

To serve, spoon into bowls and serve with some crusty bread to mop up the juices.