1. Cook the baby swedes following preferred method of cooking as given on the packaging.
2. Meanwhile, cook the bacon rashers under a preheated hot grill/broiler until crisp on both sides. Allow to cool.
3. Finely dice the bacon and stir into the soured cream with the remaining ingredients. Cover and refrigerate until required.
4. When the baby swedes are cooked, slice down the middle and fill with the soured cream and bacon mixture.
5. Eat with the flesh of the swede discarding the skin.