Recipe: Glazed Loin of Bacon with Pea and Potato Mash

Looking to feed a family or just want to try out a new recipe? Easy peasy with this straightforward but delicious meal that serves about five people.

This recipe for a glazed loin of bacon and pea and potato mash only takes around an hour to put together and once you follow the steps it’s plain sailing (I’m a big fan of the mash!)

Serves 5

Time: 1 hour


  • 750g loin of bacon
  • 1 tbsp. brown sugar
  • 1 tbsp. virgin olive oil
  • 2 tsp. mustard
  • 2 tbsp. honey
  • 650g new potatoes, peeled and cut into chunks
  • 150g frozen peas
  • A handful of mint, chopped
  • 50g butter
  • 100ml milk
  • Salt and white pepper


  1.  In a big pot place your bacon and fill it with cold water.
  2. Cover the pot and bring to a boil – reduce the heat and simmer for about 30 minutes (about 20 minutes per 450g).
  3. While your bacon is cooking, preheat the oven to Gas mark 4, 180°C (350°F)
  4. Transfer the bacon to a roasting tin and score the bacon fat in a diamond shape.
  5. Time for the glaze! Mix together the sugar, mustard, honey and oil in a small bowl and then spread it over the fat evenly.
  6. Roast the meat for 20 minutes until the top is nicely glazed.
  7. Get ready to multi-task, as soon as the oven is in the oven it’s time to get the pea/potato mash ready.
  8. Steam your potatoes for about 20 minutes or until cooked.
  9. Cook your frozen peas in a separate pot for about 4 minutes.
  10. Drain the peas and return to your pan, season and then add in butter, mint and milk.
  11. Blitz until smooth and puréed.
  12. Now for your potatoes, mash them until smooth (or use a blender) and then fold in your pea purée.
  13. By now your bacon should be nice and ready. Carve the loin into slices and serve on warmed plates along with the pea mash.

Lead Image: Úna-Minh Kavanagh

0 thoughts on “Recipe: Glazed Loin of Bacon with Pea and Potato Mash”
  1. Have been following you on twitter for a while. Thanks for link. I think i could try my hand on this… (new potatoes and handful of mint coming from own veg plot)

    1. No problem at all – great that you can use fresh ingredients too. Sometimes if the purée isn’t blitzing enough I use a dollop of cream or an extra splash of milk.

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