Maple smoked bacon, roast apples, leeks and wholegrain mustard
Maple smoked bacon, roasted apples, leeks and wholegrain mustard. Photograph: Harry Weir
- Serves: 4
- Cooking Time: 120 mins
- Course: Main Course
- Cuisine: Irish
- 1kg piece of smoked bacon
- 2 medium leeks
- 2 Granny Smith apples
- 12 cooked and peeled new potatoes
- 2tbs rapeseed or sunflower oil
- 2tbs melted butter
- 2tbs maple flavoured golden syrup, or maple syrup
- 250ml cider or water
- 1tbs wholegrain mustard
1 Set your oven to 185 degrees.
2 Put the bacon into a saucepan of cold water, bring to the boil and simmer gently for 50 minutes or so, until tender.
3 Meanwhile cut the leeks at an angle, 2cm thick, then wash them thoroughly.
4 Remove the core and cut the apples into six.
5 Place the leeks, potatoes and apples on a roasting tray, then coat in the rapeseed oil and melted butter.
6 Place the bacon in the centre of the veg, fat-side up.
7 Drizzle the syrup over the bacon then put in the oven for 20 minutes, turning once or twice so everything gets nicely golden.
8 Remove the bacon to rest, leaving the vegetables. Add the cider and mustard to the tray. Place on the hob and bring to a simmer for one minute to make a lovely syrupy glaze.
9 Slice the bacon and serve.