During a recent stay at Skeena Spey Riverside Wilderness & Lodge in Terrance, British Columbia we had the pleasure of sampling Chef Malcolm’s delicious offerings and he was kind enough to share a couple of his recipes with us. His Bacon Bourbon Jam is not only one of his favourites but came highly recommended by guests, guides and staff alike! Enjoy.

1/3 cup brown sugar

Start by putting bacon in large rondo or pot, on medium heat, and cook bacon until brown, crisp, and delicious. Add the onions and garlic, cook about 5 minutes until translucent. Add the chili powder, ginger, mustard, and cook down for 1 minute, stirring constantly. Increase heat to medium-high, and add the bourbon. Light it on fire (please be careful with this step) once the flame has died down scrape all the delicious brown bits up from the bottom of the pan. Add maple syrup, brown sugar, and vinegar. Bring to a boil, reduce heat and let simmer until it has thickened to a nice glaze, stirring occasionally. Transfer mixture to food processor and blitz up. Cool and put into mason jars. Enjoy on Flat Breads (see photo) or anything you fancy. Its quite wonderful in a quiche with goat cheese, caramelized onions and green onion.