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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
