Best Ever Bacon Butty and BBQ Glazed Bacon with Remoulade - James Martin Chef

Ingredients

• 2 slices sourdough
• 12 slices bacon
• 25g butter
• splash of vegetable oil
• 25ml maple syrup
• 4 tomatoes, slow roasted in thyme
• 300g bacon piece
• 1 onion
• 1 bay leaf
• a few peppercorns
• water, for poaching
• 75ml ketchup
• 1 tbsp soy
• 50ml maple syrup
• 50g soft brown sugar
• ¼ celeriac, peeled and julienned
• 1 apple, julienned
• 2 tbsp mayo
• 1 tsp grain mustard
• salt and pepper
• Fry the bacon in the butter and vegetable oil until crisp, then drizzle over the maple syrup.
• Char the bread, then fry in the bacon fat. Reheat the tomatoes in the same pan.
• Layer up the bread, bacon and tomatoes, then spoon over the bacon fat.
• Poach the bacon piece in water with an onion studded with a bay lead and a few peppercorns for 40 minutes. Cool in the liquor, then slice into 3.
• Barbeque the sliced bacon until crisp.
• Heat together all the ingredients for the glaze, then brush over the bacon.
• Mix all the ingredients together for the salad.
• Serve the bacon on a plate with the salad on the side.