ROAST BACON WITH WHOLEGRAIN MUSTARD GLAZE & WILD GARLIC DIJON POTATOES

                                                                                                           Ingredients

Joint of bacon (approx 800g-1kg)

1 tablespoon Grahams wholegrain mustard

30g brown sugar

2 tablespoons Irish honey

40ml Irish cider/apple juice

10-15 baby potatoes

2 tablespoons rapeseed oil

1 tablespoon butter

1 teaspoon Dijon mustard

1 tablespoon chopped parsley (fresh or dried)

Bunch of wild garlic, roughly chopped (approx. 50g = 50 leaves)

Salt and pepper to taste

Method:

Place the bacon in a roasting dish and cover with foil. Bake for 60/70 mins at 190°C/170°C fan.

Meanwhile, cook the baby potatoes in water until tender and set aside.

When bacon is done, remove from oven and set aside for a few minutes. Heat up all glaze ingredients in a pot until sugar is dissolved. If there is a layer of fat on the bacon, make some incisions with a sharp knife in a criss-cross pattern. Brush all over the bacon with the glaze, pour the remainder over the joint. Bake uncovered for another 15-20 minutes, basting every few minutes.

While bacon is baking for second time, cut cooked baby potatoes in half. Add oil to a frying pan and heat, add potatoes and fry for a few minutes to heat up and crisp up some of the edges and bottoms. Turn off the heat and add all other ingredients, gently toss until wild garlic has wilted. Delicious served warm or cold.