For an easy summer meal, try our bacon chops with a delicious sticky glaze and BBQ baked beans. Sweet BBQ sauce is the perfect pairing for our bacon. Simple to prepare, easy to change up your sides – try serving with crusty bread to mop up the sauce, and a salad. Or some potato wedges or chips and coleslaw.

3 Bacon Chops

5 Tbsp Tomato Ketchup

1 Tbsp Honey

1 Tbsp White or Red Wine Vinegar

1 Tbsp Worcestershire Sauce

2 Tsp Smoked Paprika

1 Tsp Ground Cumin

½ Tsp Cayenne Pepper

2 Tbsp Olive Oil

1 Red Onion, finely chopped

2 Garlic Cloves, crushed

1 Large Carrot, finely chopped

1 Stick of Celery, finely chopped

2 x 400g Can of Cannellini/Pinto/Black Beans

300ml Passata

2 Tsp Fresh Thyme, chopped, or ½ Tsp Dried Thyme

Step 1: Preheat your oven to 180C, 160C Fan, Gas Mark 4, 350F.

Step 2: Make the BBQ sauce. Combine the tomato ketchup, honey, white or red wine vinegar, Worcestershire sauce, smoked paprika, cumin, and the cayenne pepper in a bowl, and season to taste.

Step 3: Use 1 tbsp of the BBQ sauce to brush over your bacon chops and set aside to marinate. Reserve the rest of the sauce for later.

Step 4: Cook the beans. Heat the oil in a medium-sized saucepan over a medium heat. Add the onion, carrot, celery and the garlic and sauté until softened, approx. 10 minutes.

Step 5: Add the beans, passata, thyme to the pan. Reserve 1 tbsp of the BBQ sauce and add the remainder to the beans. Season to taste.

Step 6: Cover the pan and bring to the boil. Reduce the heat and simmer for 30 minutes.

Step 7: Cook the chops. Preheat the grill to a high heat. Grill the chops for 3-4 minutes each side, until cooked through. Brush with the remaining glaze for the final 3 minutes.