By Edward Hayden

Serves 6

Time 40min

Easy

You will need

 Honey glazed bacon chop

6 bacon chops

Seasoning

1 tbsp honey

50ml/2fl oz well flavoured chicken stock

3-4 sprigs thyme

Spring onion potato cakes

1 bunch spring onions

4 large potatoes, peeled, cooked and mashed

1 tbsp fresh parsley

2 dsp of plain flour

1 egg

 Turnip puree

1 medium turnip

200ml/7fl oz milk

Water

2-3 thyme sprigs

Method

1. Preheat the oven to 170˚C/325˚F/Gas Mark 3. Heat a large pan with a little oil. Season the chops lightly with a little salt and pepper.

2. Pan fry the chops on each side for 3-4 minutes until they are golden brown, drizzle them with the honey and then transfer to a large casserole dish and pour on the chicken stock and the thyme sprigs. Cover with a tightly fitting lid and transfer to the oven for 20-25 minutes.
3. Thinly slice the spring onions. Mix with the mashed potatoes, chopped parsley and the flour. Beat in the egg yolk.

4. Mould into little potato cakes and shallow fry on a hot pan with a little oil until brown on either sides then finish off in a hot oven for a further 10 minutes.

5. Peel and chop the turnip into small pieces and place in a medium sized saucepan.

Pour in the milk and top up with a little water required, along with the thyme sprigs.

Bring  the mixture to the boil and then reduce to the gentle simmer and allow to cook until softened.

6. Strain off the milk from the turnips, discarding the thyme leaves and reserving the liquid. Puree the turnips using a food processor or an immersion stick blender, adding a little of the cooking liquid to correct the consistency as desired. Season lightly, transfer to a small saucepan and heat gently.

7. Put the spring onion potato cakes onto the place with the bacon chops on top. Neatly decorate the turnip puree on the plate. Serve immediately.