Polish lard spread with apple and onion (Smalec)

1. Cut the bacon into very small dice, finely chop the onions, and peel the apple and cut it into small cubes.

2. Melt the lard over low heat in a heavy-based pan, add the bacon and fry slowly for 10-12 minutes until the cubes turn into golden, crisp cracklings.

3. Add the onions and fry for another 8-10 minutes, stirring often, until light golden brown – take care not to let them burn, or they'll turn bitter.

4. Stir in the apple and fry for 3-4 more minutes until soft; take off the heat and stir in the crumbled marjoram, the salt and freshly ground pepper.

5. Let it cool to lukewarm, then fill clean jars or small bowls so the cracklings and onion are evenly distributed (stir a few times as it sets); refrigerate.

6. Serve spread on fresh rye bread with pickled cucumbers; it keeps in the fridge for 2-3 weeks.

Tip: Polish restaurants serve smalec free alongside the bread basket; the apple and marjoram make it lighter and more fragrant – it's very filling, so spread it thinly.