Roast loin of bacon, pickled rhubarb, Highbank Orchard syrup

1 For the rhubarb, put everything except the rhubarb into a pan and bring to the boil.

2 Add the rhubarb and cook for one minute, then remove from the heat and transfer to a bowl, making sure the rhubarb is submerged in the liquid. Let this settle for a few hours.

3 For the bacon, preheat the oven to 170 degrees.

4 Put the bacon into a roasting tray, then pour over the cider. Add the bay leaves and cinnamon, then bake uncovered for 80 minutes, basting once or twice during cooking.

5 When the bacon is cooked, leave it rest under foil for a few minutes.

6 Meanwhile, blanch the cavolo nero for one minute (regular kale will need a little longer). Drain it well and add it to the bacon tray along with the butter, sesame oil and black pepper.

7 Turn the cavolo nero or kale in the tray juices, slice the bacon, then serve on warm plates with the rhubarb, a generous drizzle of Highbank Orchard syrup and some new potatoes.