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Loin of bacon with colcannon butter sauce

Loin of bacon with colcannon butter sauce

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  • Preparation and cooking time
    • Cook: -
  • More effort
  • Serves 4

Great traditional Irish flavours shine through in this satisfying dish

Nutrition: per serving


  • 900g whole piece of rindless, unsmoked back bacon
  • 3 tbsp clear honey
  • 8 cherry tomatoes
  • chopped parsley , to serve

For the potato cakes

  • 2 leeks , trimmed, green and white parts separted and both finely sliced
  • small knob of butter
  • 3 potatoes , boiled and mashed
  • 1 heaped tbsp plain flour
  • 3 tbsp double cream
  • 1 medium egg yolk

For the colcannon sauce

  • 50g butter
  • 5 Savoy cabbages leaves, finely shredded
  • 1 small potato , finely diced
  • 4 tbsp white wine
  • 200ml double cream


  • STEP 1

    Place the bacon in one tier of a steamer, cover and steam for 45 mins, then allow to cool. Once cooled, slice into 4 thick chops and set aside.

  • STEP 2

    To make the potato cakes, fry the dark green part of the leek in a little butter, and mix well with the potato, flour, cream and egg yolk, then mould into four small round discs. Set aside until ready to serve.

  • STEP 3

    To make the sauce, melt half the butter in a pan and add the cabbage and potato. Cook slowly for 5 mins, then pour in the white wine and reduce by half. Add the cream and reduce by half. Season and remove from the heat. Stir the rest of the butter into the sauce and keep warm until ready to serve.

  • STEP 4

    When ready to serve, heat oven to 220C/fan 200C/gas 7. Lay the bacon on a roasting tray and brush with the honey. Roast for 10-15 mins, until the honey caramelises, brushing the chops with the sticky juices halfway through. Sweat the remaining white part of the leeks and tomatoes in some butter for 3 mins, then season. Fry the potato cakes in the remaining butter for 2 mins on each side. To serve, place a potato cake on each plate with a spoonful of leek and cherry tomatoes. Lay a bacon chop over the top, drizzle the sauce on the plate, scatter over a little chopped parsley and serve.

Goes well with

Recipe from Good Food magazine, January 2005

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