Ingredients
- 1.2kg loin of bacon
- 100g brown sugar
- 100g honey
- 2tbs cider vinegar
- 2tbs toasted mixed seeds (pumpkin seed, sesame seeds, poppy seeds)
- 30g butter
- 30g flour
- 375ml milk
- 1tbs cider vinegar
- 1tbs wholegrain mustard
- Juice of half a lemon
- 1tbs chopped capers
- 2tbs chopped fresh parsley
- Preheat the oven to 180 degrees. Place the loin of bacon in a shallow oven-proof dish and place in the oven. Cook for 90 minutes, then remove and allow to rest while you make the glaze and sauce.
- To make the glaze, place the brown sugar, honey and cider vinegar in a small saucepan on a medium heat. Bring to the boil, then lower the heat and allow to simmer for three to four minutes until thickened before removing from the heat. Allow to cool slightly, then brush the glaze over the bacon loin. Sprinkle the mixed toasted seeds evenly over the glaze.
- To make the parsley sauce, add the butter to a saucepan and allow to melt. Then add the flour and mix with a wooden spoon. Cook the flour out in the butter for two to three minutes on a low heat, then add the milk.
- Whisk the milk well in the saucepan to get rid of any lumps of flour in the mix and cook over a medium heat, whisking regularly, for four to five minutes until the sauce has thickened and come to the boil.
- Remove the sauce from the heat, then season it with the vinegar, mustard, lemon juice, capers and parsley and stir them through.
- To serve, slice the rested honey-glazed bacon and serve it in its roasting tin along with the roasting juices, with the parsley sauce on the side.
