Ingredients
- 1.2kg joint of back bacon
- 350ml chicken stock
- 1 stick of cinnamon
- Sprig of thyme
- 2 bay leaves
- 1 tin butterbeans, rinsed
- 1 punnet (250g) chestnut mushrooms, halved
- 250ml cream
- 1 small apple peeled and diced
- 1tbs Dijon mustard
- 2tbs golden brown sugar
- A good handful of baby spinach (80g)
- Salt and black pepper
1 Set the oven to 165 degrees
2 Place the bacon into a casserole and add the chicken stock, cinnamon, thyme and bay leaves.
3 Cover and cook for 1 hour 45 minutes.
4 Remove from the oven, turn the heat up to 185 degrees and add the butterbeans, mushrooms, cream and apple around the side. Then turn together so everything is coated in creamy juices.
5 Brush the top of the bacon with the Dijon mustard and coat evenly with the sugar. Put back in the oven uncovered for 20 minutes until glazed.
6 To serve, remove the bacon from the pot and allow to rest under foil for 10 minutes or so.
7 Add the spinach to the pot and wilt a little in the sauce. Once seasoned it’s ready to serve with the carved bacon.
