• 2 kg/4 lb boned collar of bacon, soaked overnight in cold water

• 1 bay leaf

• 1 small onion, quartered

• 400 g/13 oz can peach halves, drained, syrup reserved

• 2 tablespoons clear honey

• about 40 whole cloves (optional)

• 1 tablespoon demerara sugar

• 1/4 teaspoon ground cinnamon

• watercress sprigs, to garnish

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Method:

1. Drain the bacon and place, rind side down, in a large saucepan. Add the bay leaf and onion and pour in enough cold water to cover.

2. Cover and bring to the boil, then lower the heat and simmer gently for 1 1/2 hours. Remove the bacon from the pan and allow to cool slightly.

3. Strip off the skin, leaving the layer of fat, and place the bacon, fat side up, in a roasting tin. Using a sharp knife, score the fat into a diamond pattern.

4. Mix 2 tablespoons of the reserved peach syrup with the honey and brush the mixture over the scored bacon fat. Stud each diamond with a clove, if using.

5. Roast the bacon in a preheated oven, 190°C (375°F), Gas Mark 5, for 25 minutes, until the topping is golden brown in color.

6. Meanwhile, put the remaining peach syrup and the peach halves into a saucepan, stir in the sugar and cinnamon and simmer gently for 10 minutes.

7. Place the bacon on a warmed serving dish. Remove the peach halves from the sauce, arrange them around the base of the meat and garnish with watercress sprigs. Pour the peach sauce into a warmed sauce boat and serve separately.