Serves 6
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To serve:

    1. Place the bacon in a large pot or casserole dish and cover with cold water. Bring to the boil, then reduce the heat and simmer gently for 40 minutes, using a spoon to skim off any foam that rises to the top.
    2. Transfer the bacon to a roasting tin and allow to cool slightly. Use a small, sharp knife to score the fat in a diamond pattern, being careful not to cut into the meat.
    3. In a small bowl, combine the marmalade, honey, mustard and soy sauce. Season with black pepper, then spread the mixture over the fat in an even layer.
    4. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Roast the bacon for 20 minutes until sticky and glazed. Transfer to a board, tent loosely with foil and set aside to rest for 15 minutes.
    5. Meanwhile, heat a pan over a medium- high heat. Add the cabbage and 60ml water. Season with salt and black pepper and cook for 4-5 minutes until the water has evaporated and the cabbage has softened. Add the butter and stir for one minute until melted, then pour in the cream. Reduce the heat to medium and cook for 3-4 minutes until the cream has reduced slightly. Add more salt and black pepper to taste.
    6. Slice the bacon and serve with the creamed cabbage and some boiled baby potatoes.

Note: Gammon can be used as an alternative to bacon loin joint, if you wish.

Nutrition Facts

Per serving: 298kcals, 13.3g fat (6.2g saturated), 19.5g carbs (14.8g sugars), 30.5g protein, 3.1g fibre, 1.652g sodium

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