• Ingredients:

• 750g loin of bacon or ham joint
• 1 tablespoons of brown sugar
• 2 teaspoons of mustard
• A pinch of ground cloves
• 675g of potatoes, cut into chunks
• 175g of frozen peas
• 50g of butter
• 100ml of milk
• Some salt & pepper to season

• 6

• 1 hrs approx

Put the loin of bacon in a saucepan and cover with cold water.

Bring it to the boil, then reduce the heat and simmer it for 20 minutes per 450g.

Move the bacon to a roasting tin.

Remove most of the fat but leave a thin layer and score it. 

Mix the sugar, cloves and mustard in a bowl and spread it over the scored fat.

Preheat oven to Gas mark 4, 180oC (350oF) and roast your bacon for
approximately 20 minutes until the top is glazed nicely.

Leave to rest in a warm area for 10 minutes.

After you have placed the bacon into the oven, steam the potatoes
for 15-20 minutes until cooked then cook the frozen peas in a
separate small pan for 3-4 minutes.

Drain the peas and then return them to the pan.

Season and then add the milk and butter. 

Mix with a hand blender until you have a smooth puree.

Mash the potatoes until smooth and then fold in the pea puree until well combined.

Salt and pepper to taste.

Carve the loin of bacon into thick slices and place on warmed plates
with the pea and potato mash.