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Bacon Chops with Scallion and Mustard Dressing, Potato and Cabbage Galette ( serves 2)

2 x 175g bacon chops
4 scallions, finely chopped
1 teaspoon Dijon mustard
1 tablespoon local cider vinegar
1 tablespoon local apple jelly
4 tablespoons local rapeseed oil
2 medium potatoes, scrubbed and grated coarsely
100g finely shredded cabbage
1 onion, peeled and finely sliced
25g butter

Heat a pan over medium heat and add the chops on their side. Cook gently until the fat is golden. Cook on both sides for about 3 minutes each side. Rest.
Whisk the mustard, vinegar and jelly together and add the oil. Mix in the scallions and set aside.
Mix the potatoes, cabbage and onion in a bowl and add to the bacon fat.
Press down to compact and dot the butter around the edges. Cook for 2 minutes then flip over and cook on the other side for about 3 minutes or until cooked through.
Serve on a platter. Slice the chops and arrange on the galette with dressing on top.