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
- 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
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.
Pour the ale into the casserole and add the thyme, potatoes and carrots. Cook in the oven for 1¼ hours.
Add the leeks and continue cooking for 45 mins, until the bacon and vegetables are tender.
You can cook the bacon joint in cider instead of pale ale.