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Beetroot and smoked bacon relish

Name: Beetroot and smoked bacon relish
Yield: Serves 4-6
Cuisine: British recipes
Ingredients: 150g free-range British smoked streaky bacon; Vegetable oil for frying; 100g brown sugar; 100ml wine vinegar; 50ml cider vinegar; 4 tsp yellow mustard seeds; 8 medium beetroot, peeled and coarsely grated; 1 red onion, finely chopped

Easy
August 2014

Easy
August 2014

Test kitchen approved

Serves 4-6
30 minutes

Leigh Norton’s beetroot and smoked bacon relish goes perfectly with his slow-cooked pork belly. Combine both to wow your guests with this mouthwateringly tasty dish.

Dairy-free recipes

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Ingredients

150g free-range British smoked streaky bacon
Vegetable oil for frying
100g brown sugar
100ml wine vinegar
50ml cider vinegar
4 tsp yellow mustard seeds
8 medium beetroot, peeled and coarsely grated
1 red onion, finely chopped

Method

Chop the bacon, then fry in a pan with a little vegetable oil until golden. Remove with a slotted spoon.
Put the brown sugar, red wine vinegar, cider vinegar and yellow mustard seeds in the pan, then heat gently until the sugar has dissolved.
Add the grated beetroot and chopped onion, then cook gently for 15 minutes or until the liquid has almost evaporated.
Stir through the bacon, then serve with the pork belly.