Instructions: Melt butter and gently fry mushrooms for 2 minutes. Combine with breadcrumbs, salt, pepper and herbs. Use just sufficient beaten egg to bind about 3 tablespoonfuls. Divide stuffing between bacon slices. Roll up and secure each, if necessary, with a wooden cocktail stick. Cook for 5 minutes under a hot grill, turning once. Remove sticks and place bacon rolls in an oven dish, in a single layer. Press tomatoes through a sieve into a saucepan. Season to taste and bring to the boil. Pour oven bacon rolls and cook in a very moderate oven (350 F - gas mark 3) for 30 minutes.

Serve with creamed potatoes and, if liked, a tossed green salad.

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