Method

Heat a medium sized frying pan and fry bacon until just starting to colour.

Remove from the pan and set aside.

In the same pan (there should still be sufficient fat leftover from the bacon), add onion and fry until translucent.

Add garlic and sage and fry for a couple of minutes until fragrant.

Add cinnamon and sugar and allow to caramelise until golden brown.

Return bacon back to the pan and add ale, apple cider vinegar and maple syrup. Allow to cook over medium heat until reduced and slightly syrupy and sticky.

Once it reaches a jam like consistency, remove from pan and season with salt, freshly ground black pepper and sriracha sauce.

Pour into a sterilzed jar and allow to cool before refrigerating.

Serving suggestion: Serve on wholewheat seeded bread, topped with mature cheddar and fresh rocket.