We’re heading into barbecue season, and this is the perfect kind of dish to make the most of those warmer evenings. The barbecue is a constant fixture in my garden in the summer, ready to use when we get a warm evening. I love the flavour of cooking over coals and the smokiness – barbecue doesn’t have to be boring. It’s not all about sausages and burgers.

I love this dish because it’s perhaps not one that everyone cooks all of the time. It’s an affordable cut, too, meaning you can do it for an indulgent dinner at any time. I marinade the chops with a bit of treacle and pineapple juice. The pineapple juice tenderises the meat and adds a bit of sweetness, then the treacle gives it a nice caramelisation on the outside which just enhances the meaty flavour.

All the elements are nice with a heritage tomato salad and a bit of elderflower – the taste of summer, for me. I tend to forage for the elderflower, this is something I enjoy doing, being outdoors looking for great produce, but it is just as effective using a good quality elderflower cordial. I’ve given you a recipe here for those who want to try making their own.

I get my bacon chops from Fylde Meats, in Ansdell, just outside of Lytham. They cut off nice big chunks which work well on the barbecue and taste great. The price might be higher than other places but there is good reason. As a business, they are very conscious about where they buy from, working with local farms and suppliers. That’s something I always strive for – supporting someone local to support another local business. It’s always good quality.

The spring greens are a perfect pairing. I brush them with a little oil or a little bit of fat and put them straight onto the barbecue. You can sprinkle a little bit of water over them if you're worried about the heat. Pop the lid on and it takes on a nice smoky flavour.

There are lots of summery flavours going on in this simple dish out with the tomatoes, mint and elderflower – one for a nice warm day. Combining that with a good value cut of meat means the barbecue might come out more often, too. Enjoy.

Great British Life: Treacle Cured, barbecued bacon chop, coriander chutney, charred spring greens, heirloom tomatoes in elderflower vinaigretteTreacle Cured, barbecued bacon chop, coriander chutney, charred spring greens, heirloom tomatoes in elderflower vinaigrette (Image: Kirsty Thompson)

Treacle Cured, barbecued bacon chop, coriander chutney, charred spring greens, heirloom tomatoes in elderflower vinaigrette


For the bacon chop

1x 12oz Fylde Meats smoked bacon chop

1 tbsp treacle

50ml pineapple juice

1 sprig of thyme

For the coriander chutney

100g coriander

30g mint leaves

2 tbsps full fat Greek Yoghurt

1 tbsp white wine vinegar

1 tsp honey


For the charred spring greens

Spring greens

Yallo rapeseed oil, a little

Salt and pepper, for seasoning

For the heirloom tomato dressing in elderflower vinegar

400g Hesketh Bank tomatoes, cut and seasoned with salt and pepper

5 tbsps elderflower cordial - you can used shop bought if you don’t wish to make your own

1tsp Dijon mustard

5 tbsps white balsamic

100ml Yallo rapeseed oil

For the elderflower essence

2L water

500g sugar

400g elderflower


For the bacon chop

Mix all the ingredients together and rub into the bacon chop, allow to marinate overnight. Cook on the BBQ (or in a pan) for around three minutes either side. Allow to rest five minutes.

For the coriander chutney

Blend all the ingredients together until it forms a dipping sauce consistency.

For the charred spring greens

Cut the spring greens in half and lightly blanch in water in for 30 seconds. Allow to drain. Rub with a little oil and season with salt and pepper, cook on the BBQ until lightly browned and starting to crisp.

For the heirloom tomato dressing in elderflower vinegar

Whisk together the mustard, vinegar and elderflower cordial, slowly trickle in the rapeseed oil.

Toss the tomatoes through the vinaigrette and allow to macerate for one hour.

For the elderflower essence

Bring the water and sugar to the boil and allow to cool to 60 degrees. Pour over the elderflowers and allow to infuse for 24 hours. Pass the mixture through a cheese cloth.