If you’re short of time you could serve the pea and potato mash with pan-fried bacon chops, which take no more than 10 minutes to cook.
- 750g loin of bacon or ham joint
- 1 tablesp. demerara sugar
- 2 teasp. good quality mustard
- Good pinch of ground cloves
- 675g floury potatoes, cut into chunks
- 175g frozen peas
- 50g butter
- 100ml milk
- Salt and freshly ground black pepper
Place the loin of bacon in a saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer gently for 20 minutes per 450g.
Transfer the bacon to a roasting tin. Remove all but a thin layer of fat then score the remaining fat in a diamond pattern. Mix together the sugar, mustard and cloves in a small bowl and then spread it over the scored fat in an even layer. Preheat the oven to Gas mark 4, 180oC (350oF) and roast the bacon for 20 minutes until the top is nicely glazed. 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 cooked. Cook the frozen peas in a separate small pan for 3-4 minutes.
Drain the peas well 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. Serve with a dish of the buttered baby leeks.
Nutritional Analysis per Serving