• 4servings
  • 170minutes
  • 767calories

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. 1 1/2kg (3lb) bacon collar joint

  2. 1 tbs mustard powder

  3. 2 tbs demerara sugar

  4. 600ml bottle pale ale

  5. 3 sprigs of thyme

  6. 500g (1lb) new potatoes

  7. 3 med carrots, peeled and cut into chunks

  8. 3 med leeks, trimmed, thickly sliced

Instructions Jump to Ingredients ↑

  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.

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

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


Send feedback