Mango Chutney Glazed Bacon Jacky-P
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Mango Chutney Glazed Bacon Jacky-P

with Lime Yoghurt Slaw and Rocket

Prepped in 10

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time10 minutes


serving amount

2 unit(s)

Baking Potato

50 grams

Korma Curry Paste

(Contains Mustard)

6 rasher(s)

Streaky Bacon

40 grams

Mango Chutney

75 grams

Creme Fraiche

(Contains Milk)

120 grams


20 grams

Baby Leaf Mix

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

Not included in your delivery

2 tbsp



Nutritional information

Energy (kJ)3074 kJ
Energy (kcal)735 kcal
Fat37.4 g
of which saturates13.3 g
Carbohydrate82.6 g
of which sugars20.5 g
Protein19.3 g
Salt3.36 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Medium Bowl
Small Bowl



Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve the potatoes lengthways and pop them onto a baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them cut-side down.

Bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.


Meanwhile, halve the lime.

In a medium bowl, combine the Greek style yoghurt and half the lime juice. Season with salt and pepper. Set aside.


In a small bowl, combine the korma style paste and mayo (see pantry for amount). Set aside.


When the potatoes have 10 mins remaining, remove the tray from the oven.

Lay the bacon in a single layer alongside. Return to the oven and bake until golden and crispy, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.


Just before serving, add the rocket and slaw to the yoghurt bowl. Toss to coat. 

Drizzle the mango chutney over the bacon rashers and turn to glaze.

Cut the remaining lime into wedges.


Share the baking potaotes between your plates.

Dollop the korma mayo onto the cut sides of the potatoes. Roughly mash it into the potato with a fork. 

Top with the mango chutney bacon, drizzling over any remaining glaze from the tray.

Serve the rocket slaw and lime wedges alongside.