Pot roast bacon with chestnut mushrooms, white beans and thyme. Photograph: Harry Weir

1 Set the oven to 165 degrees

2 Place the bacon into a casserole and add the chicken stock, cinnamon, thyme and bay leaves.

3 Cover and cook for 1 hour 45 minutes.

4 Remove from the oven, turn the heat up to 185 degrees and add the butterbeans, mushrooms, cream and apple around the side. Then turn together so everything is coated in creamy juices.

5 Brush the top of the bacon with the Dijon mustard and coat evenly with the sugar. Put back in the oven uncovered for 20 minutes until glazed.

6 To serve, remove the bacon from the pot and allow to rest under foil for 10 minutes or so.

7 Add the spinach to the pot and wilt a little in the sauce. Once seasoned it’s ready to serve with the carved bacon.

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford