AT A GLANCE
A slab of bacon glazed and braised in cider and mustard makes a winning brunch. If there's any leftover, slice it and fry it for the best bacon sandwiches ever.
|01||Preheat oven to 150C. Heat oil in a saucepan over medium-high heat, add onion and sauté until tender (4-5 minutes). Stir in mustard, then add cider, maple syrup, juice and herbs, stir to combine, then season to taste.|
|02||Place bacon skin-side up in a roasting pan that bacon fits in snugly, pour cider mixture over, season to taste, then bake until skin begins to turn golden (45-50 minutes). Turn over and roast for another hour. Remove bacon, then transfer cooking liquid to a saucepan and simmer over medium-high heat until syrupy (4-5 minutes).|
|03||For apple and fennel salad, whisk oil, vinegar, lemon juice and mustard in a bowl, season to taste, add apple, fennel and shallot and toss to combine.|
|04||Thickly slice bacon and serve hot drizzled with pan juices, and topped with apple and fennel salad, thyme and fennel fronds.|
Note You'll need to order slab bacon in advance from your butcher.