1713. CIDER and MUSTARD BACON JOINT

serves four


1 kg bacon joint
2 tablespoons sunflower oil
500 ml cider
2 bay leaves
1 tablespoon wholegrain mustard
400 grams potatoes, peeled and diced
500 grams leeks, trimmed and sliced into rings
1 savoy cabbage, trimmed and chopped
300 grams frozen peas
4 tablespoons chopped fresh parsley

Place the bacon joint in a large, flame-proof casserole dish and cover with water. Bring to the boil, then drain, rinse the bacon joint and return to a clean pan with the oil. Cook for 5 minutes over a high heat to seal the bacon joint all over.

Add the cider to the pan with the bay leaves, mustard and potatoes, bring to the boil, cover and simmer for 30 minutes. Add the leeks and cabbage and cook for another 30 minutes. Toss in the peas and parsley and cook for a further 5 minutes.

Lift out the joint and slice thinly. Serve 2 to 3 slices of bacon per person with a serving of the vegetables and juices.


bacon recipe courtesy of: Morrisons, Hilmore House, Gain Lane, Bradford, BD3 7DL