Ingredients
- A little sunflower oil
- 2 x 180g bacon chops, bone on if possible
- 100g black pudding, diced
- 1 tbsp butter
- 1 small red onion, peeled and sliced
- Sprig of thyme
- 80mls apple juice
- 100mls cream
- 2 tsp Dijon mustard
- 100g petit pois, defrosted
- 1 Little Gem lettuce, sliced, or some baby spinach
1 Set the oven to 185 degrees.
2 Add sunflower oil to an oven proof frying pan, heat till gently smoking then carefully lay the chops in the pan.
3 Cook on a high heat for three minutes until the bacon is golden, turn it over and put in the oven for 20 minutes or so, until crisp and cooked through.
4 Remove from the oven, transfer to a plate, cover in foil and keep warm.
5 Meanwhile, add a little oil on another small tray, turn the black pudding in it then cook for 10 minutes until crisp.
6 In another pot melt the butter and add the red onions and thyme. Cook for five minutes over a gentle heat until the onions soften, then add the apple juice and cream. Bring to a simmer, reduce by one-third then whisk in the mustard.
7 Add the black pudding, peas and lettuce then fold everything together over a low heat for a minute. The lettuce needs to wilt, but not cook.
8 Add any bacon juices to the peas, check the seasoning and serve straight away with the bacon chops and some new potatoes.
