Serves: about 10 slices
Crisp, sweet, salty and absolutely delicious. Thinly sliced pancetta gets the crispiest, most melt-in-the-mouth results but you could use streaky bacon. It will need longer cooking –about double the time for the pancetta. Use the maple-glazed pancetta in myriad ways: crumble over a grilled goat’s cheese salad, jazz up steamed kale or broccoli, layer up in a homemade burger or serve with the oatmeal pancakes (see Uncategorised section) and lashings more maple syrup for a winning breakfast or brunch dish.
- 110g sliced pancetta
- 60ml maple syrup
- Heat the oven to 200˚c, fan oven 180˚c, mark 6. Lay the pancetta on a baking tray lined with non-stick baking parchment. Cook in the oven for about 8 minutes or until the pancetta is starting to colour. Remove and brush the slices with the maple syrup. Return to the oven and cook for a further 6-8 minutes or until the pancetta turns a deep golden brown. It will crisp up on cooling.
- Remove from the oven and peel off the parchment. Place on a wire rack to drain and cool slightly. You can make this in advance and warm through in a low oven before serving.