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Pot roast bacon
1 kg bacon loin joint
2 onions, roughly chopped
1 bay leaf
Few sprigs thyme

Place the bacon in pot that fits in the oven and add the onions, bay, thyme and cover with water. Add a lid and cook at 180°c for about an hour and half. Remove bacon and allow to rest.
When ready to serve – place in a pan fat side down and cook until golden. Slice and serve with the accompaniments.

Grilled cabbage and scallions

1 sweetheart cabbage
10 scallions
Oil for cooking
Salt for seasoning

Cut the cabbage in half through the root and cut each half into 3 wedges through the root. Brush with oil, season with salt and cook on a hot grill pan for about 3 minutes each side and on its side until soft. Remove. Brush the scallions with oil and cook on the pan until wilted on both sides. Season with salt.

Proper parsley sauce

500ml of stock from cooking the bacon including the onions ( discard bay and thyme)
25g butter
15g plain flour
Handful curly parsley roughly chopped – don’t be shy with the handful!
1 teaspoon Dijon mustard
50ml cream

Melt the butter in a pan and mix in the flour. Add the stock and simmer for 10 minutes. Add the parsley, mustard and cream. Check seasoning and then blend to a smooth sauce.

Potatoes
1.5kg local potatoes scrubbed
25g butter

Place the potatoes in a pan of cold water and season with salt. Cook gently until just done. Drain well toss in the butter and serve.

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