SERVES 6 AS A MAIN COURSE

1.5kg bacon joint such as collar or slipper

2 large onions

3 cloves of garlic

2 tbsp olive oil

1 tbsp mustard seeds

1 tsp chilli flakes

1 400g tin good-quality plum tomatoes

2 bay leaves

500ml water

18 new-season carrots, tops trimmed and washed

1 x 400g tin butter beans

10g bunch of flat-leaf parsley, leaves only

Maldon sea salt and freshly ground black pepper

To serve

A simple salad of Little Gem lettuce with a sharp cider vinegar dressing or the pickled courgettes using the recipe from the brined pork chops on pp. 210–11.

1. Preheat the oven to 140°C.

2. Place the bacon joint in a large saucepan and cover with cold water. Bring to the boil, drain and rinse with cold water.

3. While the bacon is coming to the boil, peel the onions and cut each into eight wedges. Thinly slice the garlic. In a large casserole or deep roasting tin that will hold the joint, heat the olive oil and add the onions, cook for 2 minutes and then add the garlic. Cook for a further minute before adding the mustard seeds. Stir and cook until the seeds begin to pop, then add the chilli followed by the tomatoes. Stir well and add the bay leaves and a good grind of black pepper. Do not add salt at this stage as the joint will be reasonably salty.

4. Place the bacon into the casserole or roasting tin, add the water and cover with foil or a lid. Cook in the oven for 1½ hours.

5. Carefully uncover the joint and scatter the carrots around, re-cover and cook for a further hour. Drain the tin of butter beans and tip them around the joint. Mix gently, cover once more and cook for 30 minutes and then cook uncovered for a final 30 minutes. If at any stage the dish looks dry, add a little more water. The carrots should be just tender and a carving fork will push easily into the meat. If either aren’t done, give the dish another 15 minutes and check again.

6. Remove the bacon to rest in a warm place for 30 minutes, leaving the casserole or roasting tin in the oven with the oven turned off. The finished dish wants to have a fair bit of liquid but not be too runny; you can always pop it on the hob and reduce the liquid slightly to thicken up, if necessary.

7. When the bacon is rested, roughly chop the parsley and stir into the beans and carrots. Check and adjust the seasoning. Carve the bacon into thick slices and lay on large serving platter, spoon the beans and carrots around the bacon and serve.