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Jellied bacon and parsley with potato salad

Matt Tebbutt from Market Kitchen
Matt Tebbutt plays with texture in this sensational starter of savoury bacon and creamy Jersey Royal potatoes

Jellied bacon and parsley with potato salad

Method

1. For the jellied bacon: bring a pot of water to the boil and add the bacon, calve’s foot, onions, vegetables, and bay leaves. Simmer for 1-2 hours, or until the meat is tender. Remove from the heat and allow to cool in the stock.

2. Shred the bacon meat, then set aside. Pass the stock through a sieve lined with fine muslin, and pour over the meat to cover. Add the chopped shallots, garlic, thyme and parsley, then season to taste with salt, pepper and white wine vinegar. Transfer to the fridge and chill for 1-2 hours, or until set.

3. For the potato salad: mix the cooked potatoes in a large bowl with all of the other salad ingredients until well combined.

4. To serve, pile the potato salad onto serving plates and serve with slices of the jellied bacon.

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Serves: 4

Prep: 20 min, plus 2 hours chilling
Cook: 2 hrs 20 min

Ingredients

For the jellied bacon

2kg unsmoked bacon collar
1 split calves’ foot
2 Onions
2 Carrots
1 bunch Celery
3-4 Bay leaves
2 Shallots, finely chopped
1 garlic cloves, finely chopped
1 sprig Thyme, leaves only
1 handful Parsley, finely chopped
white wine vinegar

For the potato salad

500g Jersey Royal Potatoes, cooked
vinaigrette dressing, to taste
2 Spring onions, finely chopped
2 tbsp chopped Chives
2 tbsp chopped Parsley
1 tsp capers
salad Cream, to serve