Preheat the oven to 180c / fan 160c / gas 6. Heat the oil in a frying pan over a medium heat. Add the shallots and sweat for 5 minutes. Add the cumin, garlic and chillies and continue to fry for a couple more minutes. Spoon into a bowl and allow to cool. Add the remaining ingredients to the bowl. Season generously and add the egg. With clean hands scrunch to mix
Oil a 2lb (900g) and line with a strip of with parchment. Place the bacon rashers on a board use the back of knife to stretch them. Use to line the tin in overlapping slices, allowing the ends to overhang the sides. Spoon the mince mixture into the tin, even the top and wrap the overhanging bacon over to seal.
Cover with foil and bake in the oven for 1 hour, or until the juices run clear (or test with a meat thermometer). Remove and allow to sit in the tin for 15 minutes before turning out. Serve warm with buttery jacket potatoes or cold as part of a picnic with crusty bread, pickles and a green salad.
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