Name: Boiled bacon with cabbage & carrots
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6
Cuisine: Irish
Ingredients: 1.3kg piece smoked bacon; 1 onion peeled and studded with 6 cloves; large bunch herbs tied together, including bay, thyme and parsley stalks; 1 bunch new-season carrots (about 12 in total), scrubbed and trimmed; 2 pointed cabbages trimmed and each cut into 6 wedges; 150ml stock from the bacon; 142ml pot double cream; 3 tbsp English mustard; handful fresh curly parsley leave, chopped

1.3kg piece smoked bacon
1 onion
peeled and studded with 6 cloves
large bunch herbs
tied together, including bay, thyme and parsley stalks
1 bunch new-season carrots
(about 12 in total), scrubbed and trimmed
2 pointed cabbages
trimmed and each cut into 6 wedges

For the mustard sauce

150ml stock
from the bacon
142ml pot double cream
3 tbsp English mustard
handful fresh curly parsley
leave, chopped

Method

step 1
Place the bacon in a stockpot with the onion and herbs, then cover with water. Bring to a simmer, then cook for 45 mins, topping up with water if needed. Add the carrots, then continue to cook for 15 mins. Ladle 150ml stock into a smaller saucepan; set aside. Add the cabbage wedges to the stockpot, then continue to cook everything for another 10-15 mins until the cabbage is tender, but not overcooked.
step 2
While everything is having its final cooking, make the sauce. Pour the cream into the 150ml stock and bring to the boil. Simmer for a few mins, then whisk in the mustard and parsley. Season with salt and pepper to taste.
step 3
Remove the meat from the stock, then carve into thick slices. Serve on a platter with the cabbage and carrots, and moisten with a trickle of stock. Serve the sauce in a jug and some boiled and buttered new potatoes on the side.