Ingredients

Step by step

1. Fire up a lidded barbecue ready for indirect cooking (with the coals heaped to one side) so you can cook the fatty away from the high heat of the fire. Add a chunk of smoking wood to the fire for extra smokiness if you like.
2. Begin by making the woven bacon blanket to enclose the fatty. Vertically line up 8 of the bacon slices next to each other on a flat baking sheet. Working left to right, fold every other slice in half upwards. Lay a slice horizontally across the centre of the vertical slices. Unfold the vertical slices back over the horizontal one then fold up the other set of vertical slices. Lay over another horizontal slice and unfold the folded ones. Repeat to form a neat interwoven blanket.
3. Arrange the beef mince over the bacon in an even layer. Sprinkle over the barbecue spices and some seasoning. Sprinkle the cheese in a line down the centre, then dollop over the relish.
4. Roll up the fatty as tightly as you can into a neat, fat, sausage shape. Take the fatty to the barbecue and rest on the grill bars, seam-side down, away from the fire. Lower the lid and cook gently for 35-40 minutes, using tongs to turn it a few times so it browns evenly. Use a digital probe thermometer to check the internal temperature. It is cooked when it reads 65-70°C. Let the fatty rest for a few minutes before carving into thick slices; stuff them into buns and eat like a burger, or have it on its own as a meatloaf.
   Tip

   If you're not using the barbecue, cook the fatty in an oven that’s preheated to 190°C, fan 170°C, gas 5 for about 40 minutes, or until cooked through.

Serve with

Sweet and sour-glazed BBQ corn

Aubergine skewers with satay sauce and smashed cucumber

Little Gem, tomato and pomegranate salad