Honey-mustard bacon steaks with sweetcorn crush
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Stuart West
Honey-mustard bacon steaks with sweetcorn crush
A simple honey and mustard glaze is one of the simplest pan sauces you can make – try it with chicken or salmon, too
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
548Kcal
Fat
13gr
Saturates
4gr
Carbs
56gr
Sugars
26gr
Fibre
11gr
Protein
47gr
Salt
4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 350g baby potatoes
- 200g Tenderstem or regular broccoli
- 1 tsp vegetable oil
- 1 x 250g pack lean bacon loin steaks
- 2 tbsp clear honey
- 2 tbsp wholegrain mustard
- 1 tsp butter
- 3 spring onions, chopped
- 1 x 198g tin sweetcorn, drained
Step by step
- Cook the baby potatoes in a pan of boiling water for 15-20 minutes until tender, adding the broccoli for the last 3 minutes.
- Heat the oil in a frying pan and add the bacon steaks. Fry on a medium heat for 8-10 minutes, turning a few times, until cooked through and golden. Add the honey, mustard and 1 tablespoon of water to the pan and allow to bubble for about 1 minute, turning the steaks in the glaze. Remove from the heat.
- Drain the potatoes and broccoli. Melt the butter in the saucepan and fry the spring onions for 1-2 minutes, then add the drained sweetcorn to heat through. Return the potatoes to the pan and lightly crush everything together. Divide the potato- corn crush and the broccoli between two warmed plates and serve with the steaks and honey-mustard sauce.
