750 grams loin of bacon joint
675 grams floury potatoes cut into chunks
175 grams frozen peas
2 teaspoons good quality mustard
50 grams butter
1 tablespoons demerara sugar
100 ml milk
salt and freshly gound white pepper
pinch of ground cloves
baby leeks, to serve
Place the loin of bacon in a pan of water. Bring to the boil, then reduce the heat and simmer gently for 20 minutes per 450g.
Set the oven to Gas Mark 4, 180C (350F). Drain the loin of bacon and then score the fat in a diamond pattern. Spread over the mustard. Mix together the sugar and cloves in a small bowl and sprinkle all over the mustard in an even layer. Roast for 20 minutes until the top is nicely glazed and the joint is completely cooked through. Leave to rest in a warm place for 10 minutes.
As soon as you have popped the bacon into the oven, steam the potatoes for 15-20 minutes until just tender. Cook the frozen peas in a separate small pan for 3-4 minutes.
Drain the peas and then return to the pan. Season and then add the butter and milk. Blitz with a hand blender until you have a smooth puree. Mash the potatoes until very smooth, then fold in the pea puree until well combined. Season to taste.
Carve the loin of bacon into slices and arrange on warmed plates with the pea and potato mash.
bacon recipe courtesy of: Bord Bia-Irish Food Board, Clanwilliam Court, Lower Mount St, Dublin, Ireland, Dublin 2