Bacon With Colcannon, Parsley And Basil Pesto

Recipe rating

    Recipe rated 5 stars
(1)

Add to list

Indulge in the delicious combination of crispy bacon, creamy colcannon and zesty pesto with this mouth-watering dish – created in 30 minutes.

Cook time: 30 mins

Serves: 4

Cooking Skill: Not Too Tricky

Ingredients

4 thick cut bacon rashers
450g waxy potatoes, peeled and cut into cubes
¼ savoy cabbage, roughly chopped
Large knob butter
50ml milk
For the seasoning
2 tablespoons olive oil
25g pinenuts
2 tablespoons freshly chopped parsley
Handful fresh basil leaves

Method

Step 1

Cook potatoes in a large pan of boiling water for 15-20 minutes until almost tender. Add cabbage to the pan and cook for about 5 minutes until tender.  Drain and mash together with a knob of butter and a splash of milk.

Step 2

Place bacon rashers under a preheated moderate grill and cook for about 6-8 minutes turning occasionally until fat is crispy and bacon cooked through.

Step 3

To make the pesto; place the olive oil, pine nuts and herbs into a jug, whizz with a hand held blender or place in a food processor until smooth.

Step 4

Serve the bacon rashers with a pile of mash, a spoonful of pesto and extra steamed seasonal vegetables.

Method

Step 1

Cook potatoes in a large pan of boiling water for 15-20 minutes until almost tender. Add cabbage to the pan and cook for about 5 minutes until tender.  Drain and mash together with a knob of butter and a splash of milk.

Step 2

Place bacon rashers under a preheated moderate grill and cook for about 6-8 minutes turning occasionally until fat is crispy and bacon cooked through.

Step 3

To make the pesto; place the olive oil, pine nuts and herbs into a jug, whizz with a hand held blender or place in a food processor until smooth.

Step 4

Serve the bacon rashers with a pile of mash, a spoonful of pesto and extra steamed seasonal vegetables.

Love Pork logo

Bacon with Colcannon, Parsley and Basil Pesto

Rasher of bacon on top of colcannon on a blue plate

Ingredients

  • 4 thick cut bacon rashers
  • 450g waxy potatoes, peeled and cut into cubes
  • ¼ savoy cabbage, roughly chopped
  • Large knob butter
  • 50ml milk

For the seasoning

  • 2 tablespoons olive oil
  • 25g pinenuts
  • 2 tablespoons freshly chopped parsley
  • Handful fresh basil leaves












Method

Step 1

Cook potatoes in a large pan of boiling water for 15-20 minutes until almost tender. Add cabbage to the pan and cook for about 5 minutes until tender.  Drain and mash together with a knob of butter and a splash of milk.

Step 2

Place bacon rashers under a preheated moderate grill and cook for about 6-8 minutes turning occasionally until fat is crispy and bacon cooked through.

Step 3

To make the pesto; place the olive oil, pine nuts and herbs into a jug, whizz with a hand held blender or place in a food processor until smooth.

Step 4

Serve the bacon rashers with a pile of mash, a spoonful of pesto and extra steamed seasonal vegetables.

Rate this recipe

Click the stars to rate this recipe to let other users know what you think

EXPLORE OUR RECIPE COLLECTIONS

Discover our collections of recipes for all occasions, seasons and your favourite pork cuts here.

Recipe collections

DISCOVER PORK

View the range of versatile cuts and cooking techniques for delicious pork.

Discover Pork

WHAT WE DO HERE AT LOVE PORK

Sharing quick & easy pork recipe inspiration & cooking advice.

What we do

You may also like...

Pork Wellington

Pork Wellington

Prep time: 30 mins
Cooking time: 1 hrs and 0 mins

Cook Like A Pro

Serves:

6-8