Rick Stein bacon joint with split pea purée and sauerkraut recipe on Rick Stein’s Long Weekends

Rick Stein served up tasty bacon joint with split pea purée and sauerkraut on Rick Stein’s Long Weekends.

Rick says: “This quick cook sauerkraut is a short cut to the real thing, and any leftovers can be stored in an airtight jar in the fridge for up to two weeks.”

The ingredients for the sauerkraut: 1 tbsp rapeseed oil, 1 small onion, thinly sliced, 1 medium white cabbage (about 750g), very thinly shredded, 125ml apple cider, 200ml cider vinegar, 1 tbsp fine salt and 1 tsp caraway seeds.

For the pork: 600g unsmoked streaky bacon, in one piece, rind removed, 1 onion, peeled and left whole, 10 cloves, 75g dark brown sugar, 6 bay leaves, fresh if possible, 1 tsp black peppercorns, ½ tsp chilli flakes and 150ml apple cider.

For the split pea purée: 500g yellow split peas, 100ml rapeseed oil, 1 onion, roughly chopped, 2 garlic cloves, chopped, 1 lemon, juice only, salt and freshly ground black pepper.

See the recipe in Rick’s book titled: Rick Stein’s Long Weekends, available from Amazon now.