Finely slice the potatoes, onion and carrots.

Fry the bacon in the oil or dripping in a heavy based frying pan; if streaky until crisp, if back just to release the fat and meat juices.

Remove the pan from the heat and take out the bacon. Add a layer of potatoes to the base of the pan, then a layer of onions, then carrots.

Place the bacon rashers on top of the carrots then add the rest of the onions and carrots, finishing with a layer of potato.

Add plenty of black pepper (you don't need salt because it's in the bacon, stock and cheese), then pour in the hot chicken stock until it just reaches the top layer of potatoes. Cover and cook on a medium heat so the stock is bubbling. Remove the lid so the liquid can evaporate once the potatoes are nearly cooked.

When the liquid is nearly absorbed and the potatoes are very soft, sprinkle the grated cheese on top. When melted into the potatoes, sprinkle with paprika and serve. Modern recipes say put it under the grill after you've added the cheese, but I prefer to stick with the simplicity of a single pan bubbling on the stove top until done. Eat while steaming hot.