1.2kg Sliabh Luachra free-range loin of dry-cured bacon
4 tablespoons honey
1 tablespoon wholegrain mustard
1 tablespoon water
For the champ potato:
600g floury potatoes, peeled and cut into a rough dice (made with Ardfert potatoes)
8 tablespoons of Dingle Farmhouse Products milk or cream
4 scallions washed and finely sliced
30g Lee Strand butter
Salt and pepper
1. Cover the potatoes with cold water in a pan and add a pinch of salt.
2. Bring to the boil and simmer for 15-20 minutes until the potatoes are completely tender. Heat the milk or cream in a pan with the spring onions for 2 minutes.
3. Drain the potatoes in a colander, ensuring they are completely drained.
4. Mash the potatoes with a potato masher until they are smooth.
5. Now add them to the milk and scallions and stir in the butter.
6. Season with salt and pepper.
For the buttered cabbage:
½ head of green cabbage, stalk removed and roughly chopped
Salt and freshly ground black pepper
1. Place a large pan of lightly salted water onto a high heat and bring to a rapid boil.
2. Add the cabbage and cook until tender. Drain well.
3. Add the butter the pan and gently melt over a low heat. Stir the cabbage through the butter and season with salt and pepper.
To cook the loin of bacon:
1. Place the loin of bacon in a large pan and cover with cold water. Bring to the boil, then simmer for 1hr 15 mins or until cooked through. Remove the bacon from the water to cool slightly. Preheat the oven to 160C fan/180C/Gas 4.
2. Place the honey in a pan with the wholegrain mustard and the water, place over a low heat until dissolved.
3. Trim away the rind and any excess fat from the bacon loin, Slash the remaining layer of fat in a criss-cross fashion. Place bacon in a small roasting tin and brush all over with the honey and mustard. Bake for 15 minutes until and well glazed, basting with the glaze occasionally.