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Bacon Steaks With Colcannon, Parsley And Basil Pesto

Ingredients:

  • 4 Bacon Chops
  • ¼ Savoy cabbage, roughly chopped
  • 900g (2lb) Potatoes
  • Butter
  • Milk
  • 30ml (2tbsp) Olive oil
  • 25g (1oz) Pine nuts
  • Handful fresh parsley
  • Handful fresh basil

 Serves 4

Difficulty Rating:***
    

Prep Time:15 mins

Total Time:45 mins

Instructions:

Cook potatoes in a large pan of boiling water until almost tender.

Add cabbage to the pan and cook for about 5 minutes until just tender.

Place bacon chops under a preheated grill and cook for about 5 minutes each side until fat is crispy and bacon cooked through.

Make Pesto: Place olive oil, pine nuts and herbs into a jug, whizz with a hand held blender or place in a food processor until smooth and spoon-able.

Serving Suggestion

Serve the bacon chops with a pile of mash and spoonful of pesto.

Serve with extra steamed seasonal vegetables if you wish.

Image courtesy of AHDB from www.lovepork.co.uk

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