One of only two meat varieties and very popular is this classic mix of ingredients and as far as I know without Greek or Cypriot connection!


Cheddar (12th century origin from the Somerset village of Cheddar) is the most popular type of cheese in the UK (51% of the country’s annual cheese market).  Surprisingly ‘cheddar cheese’ has no PDO in the EU and so the name is widely used.  Strong, mature/vintage cheddars need to be matured for up to 15 months, sometimes more and have a sweet, nutty flavour and so a good complement to salty bacon.


Bacon is all about flavour. I use lean back bacon trimmed of all its fat before I dice and bake it.  I also bake the trimmings separately in a low oven and return the clarified fat to the mix so the full flavour of bacon is retained without ever biting in to bits of fat.  I of course don't add even a smidgeon of salt to what are already salty ingredients.


Cheddar like all good cheeses is a rich source of high quality protein and in moderation provides essential nutrients including calcium, vitamin D and potassium.


Bacon has been the subject of many conflicting ‘expert’ views.  One side of the fence says it’s surprisingly nutritious as it’s rich in Omega 3 fatty acids and so has a positive benefit on heart and body.  The other side says every bacon sandwich eaten knocks half an hour off your life.  My take on this is that a little bit of what you fancy is ok and Saffins are small!

  • Back bacon

  • Mature Cheddar

  • Olive oil

  • Eggs

  • Dijon Mustard

  • Wheat Flour

Saffins® are savoury muffins, yet so much more!