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Cider and Mustard Bacon Joint

ingredients

serves 4
1 kg bacon joint
2 tbsp sunflower oil
500 ml cider
2 bay leaves
1 tbsp whole grain mustard
400 g potatoes, peeled and diced
500 g leeks, trimmed and sliced into rings
1 savoy cabbage, trimmed and chopped
300 g frozen peas
4 tbsp chopped fresh parsley

method

1. Place the bacon joint in a large, flame-proof casserole dish and cover with water. Bring to the boil, then drain, rinse the bacon joint and return to a clean pan with the oil. Cook for 5 minutes over a high heat to seal the bacon joint all over

2. Add the cider to the pan with the bay leaves, mustard and potatoes, bring to the boil, cover and simmer for 30 minutes. Add the leeks and cabbage and cook for another 30 minutes. Toss in the peas and parsley and cook for a further 5 minutes

3. Lift out the joint and slice thinly Serve 2 to 3 slices of bacon per person with a serving of the vegetables and juices

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