Sticky bacon chops with winter vegetablesby Rick Marshall
|Preperation time: 15 mins
Cooking time: 50 mins
|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.
|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.
Crispy roast potatoes and parsnips
Highland winter vegetables
Curried sweet potato soup