Bacon Chops With Colcannon, Parsley And Basil Pesto
Not too tricky
- ¼ Savoy cabbage, roughly chopped
- 30ml (2tbsp) Olive oil
- 25g (1oz) Pine nuts
- Handful fresh parsley
- Handful fresh basil
Cook potatoes in a large pan of boiling water until almost tender. Add cabbage to the pan and cook for about 5 minutes until just tender.
Place bacon chops under a preheated grill and cook for about 5 minutes each side until fat is crispy and bacon cooked through.
Make Pesto: Place olive oil, pine nuts and herbs into a jug, whizz with a hand held blender or place in a food processor until smooth and spoon-able.
Serve the bacon chops with a pile of mash and spoonful of pesto.
Serve with extra steamed seasonal vegetables if you wish.