Pork Recipes

Drunken devils on horseback

By

Riders of the Apocalypse is an alternative recipe title, W**kers on Horseback…perhaps not so seasonal!

Ingredients

Shop the ingredients

Directions

  1. Sit the prunes and bay leaves in a tight-fitting jar that owns a lid and pour the rum over them. Put the lid on and leave for at least four weeks, upending the jar from time to time. NOTE: This is why a tight lid is essential.
  2. Take each rasher of bacon and laying them on a board, gently straighten it out by running the knife blade over the bacon and away from you.
  3. Once stretched out, cut each rasher in half.
  4. When needed, take out each prune and wrap it around with the bacon, leaving the end of the rasher on the underside of the prune.
  5. Lay each onto the bottom of a roasting tray.
  6. Go over them all with a good grind of black pepper and a dribble of the oil.
  7. Roast at 200°C in the oven until the bacon begins to colour but is not entirely crispy.
  8. Serve alongside all the other accompanying goodies or eat as a nibble with a good winter punch or hot cider.
  9. NOTE: If the rashers are very long, then you may only need one slice per two prunes but your call. I like the prunes to be more wrapped up tight than be loosely held in a single ‘band’ that can fall off

Valentine Warner is a chef, food writer, business owner and broadcaster, with a deep interest in nature, travel and provincial food. He describes his cooking style as ‘International Grandmother’ and combines his strong sense of storytelling with his infectious love of cookery. Val has a deep respect and understanding of ingredients, both wild and cultivated, and has the instinctive ability to rustle up hearty and wholesome meals from whatever’s available. Val is an avid proponent of native food sources, and finds common ground with Swaledale in their work to deliver top-notch meat, within a truthful, ethical and high welfare framework. Originally a trained portrait painter, Val has also authored 5 cookbooks, managed his own catering company and is a co-owner of Taqueria, a West London Mexican cafe. Val is also a partner in the Hepple Distillery in Northumberland and Holmen Lofoten hotel on arctic Norway’s Lofoten island.