Place the loin of bacon in a saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer gently for 20 minutes per 450g.
Transfer the bacon to a roasting tin. Remove all but a thin layer of fat then score the remaining fat in a diamond pattern. Mix together the sugar, mustard and cloves in a small bowl and then spread it over the scored fat in an even layer. Preheat the oven to 180°C/350°F/gas mark 4 and roast the bacon for 20 minutes until the top is nicely glazed. Leave to rest in a warm place for 10 minutes.
As soon as you have popped the bacon into the oven, steam the potatoes for 15-20 minutes until cooked. Cook the frozen peas in a separate small pan for 3-4 minutes.