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A great meal with a relatively cheap bacon collar joint, this is slow cooked in pale ale for maximum flavour. A great favourite revived from a 1966 issue of Woman’s Weekly
Serves: 4
Prep time: 30 mins
Cooking time: 2 hrs 20 mins
Total time: 2 hrs 50 mins
Skill level: Easy peasy
Costs:Mid-price

 

Ingredients

 

    • 1.5kg (3lb) bacon collar joint

 

    • 1 tbs mustard powder

 

    • 2 tbs demerara sugar

 

    • 600ml bottle pale ale

 

    • 3 sprigs of thyme

 

    • 500g (1lb) new potatoes

 

    • 3 med carrots, peeled and cut into chunks

 

    • 3 med leeks, trimmed, thickly sliced

 

 

Method

 

 

    1. Cut the thick skin off the joint, along with some of the fat. Mix the mustard and sugar and rub it over the joint. Put it in a casserole and leave for 20 mins while the oven heats up to Gas Mark 3 or 160°C.

 

    1. Pour the ale into the casserole and add the thyme, potatoes and carrots. Cook in the oven for 1¼ hours.

 

    1. Add the leeks and continue cooking for 45 mins, until the bacon and vegetables are tender.

 

 

Nutritional information per portion

 

 

fat 30.0g saturates 11.0g calories 767(kcal)

 

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.