Loin of bacon with an Irish mist glaze

Place bacon in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 1 hour, until completely tender.

To make the potato cakes, cook the potatoes in a large pan of boiling salted water for about 15-20 minutes, until tender. Drain in a colander and leave to cool completely.

Peel away the skins and grate the potatoes into a bowl.

Add the egg yolk and sprinkle in the flour. Season generously and mix until just combined.

Divide the mixture into 4 and shape into patties using a 10cm pastry cutting ring. Arrange on a flat plate, cover loosely with cling film and chill for at least 1 hour or up to 24 hours, to firm up.

Preheat the oven to 180C/gas 4. Pour the Irish Mist into a saucepan with the honey and cider. Heat gently until the honey has melted and the mixture is smooth.

Remove the loin of bacon from the water and leave until cool enough to handle. Trim away the rind and excess fat. Slash the remaining thin layer of fat in a criss-cross pattern and stud with cloves.

Place the bacon in a small roasting tin and brush all over with the Irish Mist glaze, pouring any remainder around the joint. Bake for 15-20 minutes until completely heated through and well glazed, basting occasionally.

Remove the bacon from the oven and leave to rest in a warm place for at least 10 minutes.

. Meanwhile, heat the oil in a heavy-based frying pan. Add the butter and once it is foaming, add the potato cakes. Cook for 2-3 minutes on each side, until hot and golden.

. Blanch the cabbage cups in a pan of boiling salted water, until just tender but still holding their shape. Drain well and toss in the melted butter. Season to taste.

. Carve the bacon into slices. Place a potato cake on each of 4 warmed serving plates, and arrange the slices of bacon on top. Add the Savoy cabbage cups, drizzle with any remaining glaze left in the tin and serve.