Honey and mustard roasted bacon loin with broccoli cheese and a jacket potato

One of our local butcher’s shops on Gloucester Rd, Dave Giles, sells lovely bacon joints and this was made with one of them.

The meat was smeared with a mixture of honey and whole-grain mustard and baked in a Gas Mark 6 oven for about two hours.

To accompany this, we had jacket potatoes and broccoli in a cheese sauce, also baked in the over, in the same way as the more common cauliflower cheese.

Cheese and bacon is a lovely combination, as is cheese and potato, so there really wasn’t going to be many problems with cheese, bacon and potato on the same plate.


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