If you're short of time you could serve the pea and potato mash with pan-fried bacon chops, which take no more than 15 minutes to cook. For a really smooth mash, use a potato ricer; or a sieve also works well it just takes a lot more elbow grease!
- 750 g loin of bacon or ham joint
- 675 g floury potatoes (cut into chunks)
- 175 g frozen peas
- 2 tsp good quality mustard
- 50 g butter
- 1 tbsp. demerara sugar
- 100 ml milk
- salt and freshly gound white pepper
- good pinch of ground cloves
- baby leeks, to serve
- Place the loin of bacon in a pan of water. Bring to the boil, then reduce the heat and simmer gently for 20 minutes per 450g.
- Set the oven to 180°C (350°F/Gas 4). Drain the loin of bacon and then score the fat in a diamond pattern. Spread over the mustard. Mix together the sugar and cloves in a small bowl and sprinkle all over the mustard in an even layer. Roast for 20 minutes until the top is nicely glazed and the joint is completely cooked through. Leave to rest in a warm place for 10 minutes.
- As soon as you have popped the bacon into the oven, steam the potatoes for 15-20 minutes until just tender. Cook the frozen peas in a separate small pan for 3-4 minutes.
- Drain the peas and then return to the pan. Season and then add the butter and milk. Blitz with a hand blender until you have a smooth puree. Mash the potatoes until very smooth, then fold in the pea puree until well combined. Season to taste.
- Carve the loin of bacon into slices and arrange on warmed plates with the pea and potato mash.