Sticky bacon chops with winter vegetablesby Rick Marshall |
| Preperation time: 15 mins Cooking time: 50 mins Serves: 4 |
| Recipe Ingredients |
| 1 onion, peeled and cut into wedges; 2 large potatoes, peeled and cut into 2.5cm chunks; 2 carrots, peeled and cut into 2.5cm chunks; 2 parsnips, peeled and cut into 2.5cm chunks; 200g sweede, peeled and cut into 2.5cm chunks; 3 tbsp olive oil; 2 tsp cumin seedds, crushed; 4 bacon chops; 2 tbsp clear honey; 1 tbsp wholegrain mustard. |
| Recipe Method |
| Warm a large roasting tin in a hot oven
preheated to 200c/gas6. Put the vegetables into a large bowl and mix with the oil and crushed cumin seeds. Tip into the hot roasting tin and roast for 20 minutes. Remove from the oven, give the pan a shake and put the bacon chops on top. Roast for a further 20 minutes. Mix together the honey and mustard and spoon over the bacon. Return to the oven for another 10 minutes until the bacon is brown and crispy. |
| More recipes: |
| Roasted
vegetable salad Crispy roast potatoes and parsnips Highland winter vegetables Curried sweet potato soup Lancashire hotpot |
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