Bacon with mustard marmalade glaze and cabbage croquettes


Serves 6


For the bacon:

1.5kg bacon loin
1 onion, roughly chopped
1 bay leaf
4-5 whole black peppercorns


For the croquettes:

20g butter
4 spring onions, finely chopped

200g cabbage, finely chopped

Handful of fresh parsley, chopped

600g mashed potato
Salt and black pepper
1 egg
80ml milk
120g plain flour
120g dried breadcrumbs

Vegetable oil, for frying


For the glaze:

4 tbsp vegetable oil
3 tbsp light soy sauce

2 tbsp tomato ketchup

11⁄2 tbsp Dijon mustard

2 tbsp honey
3 tbsp marmalade



  1. 1 Place the bacon in a large pan and add the onion, bay leaf and peppercorns. Cover with cold water. Bring to the boil, then simmer gently for 50 minutes.
  2. To make the croquettes, melt the butter in a large pan over a medium heat. Add the spring onions and cook for two minutes. Add the cabbage and cook for 6-8 minutes longer until soft.
  3. Transfer to a large bowl. Add the parsley and mashed potato. Season with salt and pepper and stir to combine.
  4. Scoop out a portion measuring around two tablespoons and use damp hands to roll into a croquette around 7cm long. Place on a baking tray lined with parchment paper. Repeat with the remaining mixture. When all of the croquettes are formed, place in the fridge for 20 minutes or until firm.
  5. Whisk the egg and milk together in a shallow bowl. Place the flour in a second shallow bowl and the breadcrumbs in a third.
  6. One at a time, roll each croquette in flour, shaking off any excess. Dip to coat in the egg mixture, then dredge in the breadcrumbs, pressing them on lightly to coat. Place on a baking tray lined with parchment paper. Place in the fridge for another 10-15 minutes.
  7. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6. Remove the bacon from the pan. Set aside until cool enough to handle.
  8. Use a small, sharp knife to remove the rind and score the fat in a criss-cross pattern, being sure not to cut into the meat. Place the joint in a roasting dish.
  9. Combine all of the ingredients for the glaze in a small saucepan. Transfer two tablespoons of the mixture to a small bowl and use this to brush the bacon all over. Roast the bacon for 20 minutes.
  10. Add enough oil to a large frying pan to come 2cm up the side. Heat over a medium- high heat. Working in batches to avoid crowding the pan, cook the croquettes for 2-3 minutes or until golden brown on all sides. Drain on a plate lined with kitchen paper. Season with salt and black pepper.
  11. Meanwhile, add three tablespoons of water to the remaining glaze in the saucepan. Bring to a boil over a medium-high heat, then simmer for 4-5 minutes until thick and glossy, stirring often.
  12. Slice the bacon and serve with the croquettes and the mustard glaze.


Per Serving 793kcals, 32.4g fat (9.7g saturated), 57.8g carbs (20.2g sugars), 71.2g protein, 4.2g fibre, 1.037g sodium