Ingredients

• 150g/5½oz broad beans
• podded
• 2 tbsp olive oil
• 2 x 150g/5½oz bacon chops
• 30ml/1fl oz malt vinegar
• 50g/1¾oz butter
• 2 tbsp white wine vinegar
• salt and pepper
• 1 tsp fresh marjoram leaves
• 10 broad bean flowers

Directions

• Bring a medium pan of water to the boil and add the broad beans. Cook for 2-3 minutes
• then plunge them into a bowl of cold water.
• Heat a frying pan and add the oil. Once hot
• add the bacon chops. Brush them with a little of the oil while cooking (using a silicone brush).
• Cook for four minutes and then turn over and cook for a further three minutes.
• Deglaze the pan with the vinegar and a knob of butter. Cook until the volume of liquid has reduced to thick glaze. Brush the sauce onto the chop.
• Remove the pan from the heat
• then rest for two minutes. Wipe the pan free from the vinegar.
• In the same pan
• heat the remaining butter with splash of water warm. Add the broad beans and season with salt and pepper. Add the marjoram leaves and remove from the heat.
• To serve
• lay each chop in the middle of a plate
• pour on the broad beans and top with the broad bean flowers.