Lots of cheap vegetables available at the moment, so I blended about 20 cherry tomatoes, rather than opening a tin. I cooked the bacon goujons first, in a saute pan, then added half a yellow pepper, cut into thin strips. Once the bacon goujons had begun to brown, I added some boiling water, and then the blended cherry tomatoes.
Cooked at a low heat until the salsa had boiled down to a thick sauce. About thirty minutes altogether. I added two teaspoonfuls of green pesto sauce (Sacla brand), some black pepper, and a dash of Tabasco.
The brocolli was cooked in a lidded pan (water and steam) for ten minutes at a high heat, and, after draining, cut into segments on the plate. A delicious combination of flavours!
Bacon Goujons, with Brocolli