"Indian Coleslaw"with Simple Roast Shoulder Bacon

• 900g - 1.2kg piece of shoulder bacon, soaked in water overnight
  1 onion, halved
  1 carrot
  Few bay leaves
  1 tbsp mustard
  1 tbsp demerara sugar
  
  For the 'colslaw'
  
  2tbsp olive oil
  1 tbsp whole mustard seeds
  1 whole dried red chilli (optional)
  300g carrots, shredded
  1 smallish white cabbage (approx 300g) cored and finely sliced
  1 tsp salt
  1/2 tsp caster sugar
  Juice of 1 lemon

Recipe

Put the bacon in a large pan with the onion, carrot and bay leaves. Bring to the boil, then simmer lazily for 2 hours until tender. Lift out of the water and cool slightly. Peel off the skin. Preheat the oven to 220C / fan 200C / gas 7. Put the bacon in a roasting tin, spread with the mustard and sprinkle with demerara sugar then roast for 20 - 25 minutes.

For the coleslaw, heat the oil in the widest-bottomed pan you have and when it is hot, throw in the mustard seeds. Cover the pot with a lid as the seeds will begin to pop. Give them about 20 seconds.

Remove the lid and add the chilli, carrot and cabbage. Stir-fry everything for about a minute, then add the salt and sugar. Stir-fry for a further minute. Stir in the lemon juice, and remove from the heat after another minute. Check the seasoning. The coleslaw should be crunchy with a sweet and sour taste. Serve hot or cold with the bacon.

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