Bacon Chops with Rhubarb and Somerset Cider Vinegar
Serves 4

Rhubarb season is almost upon us! Mark says that the blanched version of the tart vegetable has been very much in vogue this winter and supplies to restaurants have run low. The garden’s of England will be packed out with the stuff in the next couple of weeks so why not pickle some rhubarb with Somerset Cider Vinegar and serve with a fatty meat dish?

Any decent farm shop should be able to supply you with bacon chops, either from the back or streaky. They may be a bit salty, so you might have to soak your meat in cold water for a couple of hours before cooking.

4 bacon chops, weighing about 180-200g
200g rhubarb, trimmed
2 shallots, peeled, halved and thinly sliced
150ml Somerset Cider Vinegar
1tbsp caster sugar
Salt and freshly ground black pepper

Dissolve the sugar in the Somerset Cider Vinegar. Thinly slice the sticks of rhubarb on the angle and mix with the shallots in a non-reactive bowl; season to taste. Cover with cling-film and leave for 3-4 hours, or overnight.

Heat a ribbed griddle or heavy frying pan and cook the chop for 4-5 minutes on each side. Drain the liquid from the rhubarb and serve separately, or on the plate with the chop.