Bacon Rib with Waldorf Salad (Ulster)

Bacon rib is perfect for the summer barbecue season. What I use here is basically a slab of sweet-cure smoked, streaky bacon which is left on the bone. A good butcher should be able to get hold of a piece of it for you and if you don't want to barbecue it, you can slow-cook it in the oven.

2-3 lbs sweet-cure smoked, streaky bacon on the bone (1-1.5 kg)

Waldorf Salad:
1 firm red or green dessert apple, cored
3-4 ribs celery, peeled if necessary and cut into rough (1 cm) squares
celery leaves, washed
20 walnuts, lightly toasted
2-3 Tbsp. Hellmann's mayonnaise
sea salt
black pepper, freshly ground

Preheat the oven to 300°F (150°C/130°C fan, Gas Mark 2).

Put the bacon rib in a roasting tray and cook in the oven for about 3-4 hours, basting as often as is necessary to keep it nice and moist.

When you are almost ready to serve the rib, cut the apple into chunks about the same size as the celery (around 1 cm). Then mix the apple, celery and walnuts in a bowl with enough mayonnaise to bind the mixture together; now season to taste. Cut the bacon ribs into slices and serve with the salad on the side.

Makes 4 servings.