Name: Collar of bacon
Total time: 2 h 40 min
Yield: 1
Ingredients: 2 kg higher-welfare bacon collar; 2 onions; 2 carrots; 1 leek; 1 bulb of garlic; olive oil; 2 sprigs of fresh thyme; 750 ml white wine; 1.5 kg Maris Piper potatoes; 1 kg nettles or spinach; 100 g butter; 100 ml milk; 150 ml single cream; fresh flat-leaf parsley; 200 g fresh white breadcrumbs; 2 teaspoons English mustard

Collar of bacon

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Total Time:
2 hours 40 minutes

Try Ireland's traditional collar of bacon as a tasty Easter lamb alternative. Forage nettles for the mash, but avoid dog areas. Start prep one day in advance.

Ingredients:

2 kg higher-welfare bacon collar
2 onions
2 carrots
1 leek
1 bulb of garlic
olive oil
2 sprigs of fresh thyme
750 ml white wine
1.5 kg Maris Piper potatoes
1 kg nettles or spinach
100 g butter
100 ml milk
150 ml single cream
fresh flat-leaf parsley
200 g fresh white breadcrumbs
2 teaspoons English mustard

Instructions:

1. Marinate the bacon overnight in cold water. The next day, preheat the oven to 120ºC/gas ½. Rinse the bacon. Dice the onions and carrots, chop the leek, peel the garlic cloves. Heat oil in a large pan, sauté the vegetables with thyme until soft. Add wine and bacon, cover, and cook in the oven for 2 hours until tender. Begin the nettle mash 15 minutes before the bacon is ready. Boil potatoes until soft. Blanch nettles, chop finely. Drain potatoes, mix with nettles, butter, milk, and cream, mash. For the herb crumb, combine parsley, breadcrumbs, and mustard. Spread on the meat before slicing. Serve with nettle mash and braised cabbage if desired.

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