2 tablespoons olive oil 4 pancetta slices, chopped
6 potatoes, sliced 1 onion, sliced
2 small carrots, grated salt and pepper
chopped fresh flat-leaf parsley, to garnish


1.Heat the olive oil in a saucepan, add the pancetta and cook, stirring occasionally, for 5 minutes. Add the potatoes, onion and carrots and cook, stirring frequently, for 10 minutes until golden brown.
2. Season with salt and pepper. Pour in 1.5 litres/2 1/2 pints water and bring to the boil. Reduce the heat and simmer for about 1 hour until thickened.
3.Serve garnished with parsley.

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