Butcher Of The Year
Winner of Seven
great taste awards
Recipe: Untitled

Ingredients

900g - 1.2kg piece of shoulder bacon, soaked in water overnight
1 onion, halved
1 carrot
Few bay leaves
1 tbsp mustard
1 tbsp demerara sugar

For the 'colslaw'

2tbsp olive oil
1 tbsp whole mustard seeds
1 whole dried red chilli (optional)
300g carrots, shredded
1 smallish white cabbage (approx 300g) cored and finely sliced
1 tsp salt
1/2 tsp caster sugar
Juice of 1 lemon

Instructions

Put the bacon in a large pan with the onion, carrot and bay leaves. Bring to the boil, then simmer lazily for 2 hours until tender. Lift out of the water and cool slightly. Peel off the skin. Preheat the oven to 220C / fan 200C / gas 7. Put the bacon in a roasting tin, spread with the mustard and sprinkle with demerara sugar then roast for 20 - 25 minutes.

For the coleslaw, heat the oil in the widest-bottomed pan you have and when it is hot, throw in the mustard seeds. Cover the pot with a lid as the seeds will begin to pop. Give them about 20 seconds.

Remove the lid and add the chilli, carrot and cabbage. Stir-fry everything for about a minute, then add the salt and sugar. Stir-fry for a further minute. Stir in the lemon juice, and remove from the heat after another minute. Check the seasoning. The coleslaw should be crunchy with a sweet and sour taste. Serve hot or cold with the bacon.

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