1½kg loin of bacon
2 celery stalks
1 tsp peppercorns
Cloves, to stud
1kg potatoes, peeled and chopped
1kg cabbage, finely sliced
Knob of butter
For the sauce:
80ml bacon cooking liquid
1 tbsp wholegrain mustard
3 tbsp fresh parsley, finely chopped
- Place the bacon in a large pot. Add the carrot, celery and peppercorns. Cover with cold water and bring to the boil over a high heat, then reduce the heat and simmer gently for one hour.
- Preheat the oven to 200°C/180°C fan/gas mark 6. Remove the bacon from the pot, reserving its cooking liquid. Remove the rind and score the fat in a criss-cross pattern, being careful not to cut through to the meat.
- Place the bacon in a roasting dish. Stud with the cloves and place in the oven for 20 minutes.
- Cover the potatoes in salted cold water in a large saucepan. Bring to the boil and cook for 15 minutes or until soft. Drain well and allow to steam dry in the pan for one minute.
- For the sauce, melt the butter in a saucepan over a medium-high heat. Add the flour and cook, whisking constantly, for two minutes. Gradually whisk in the cooking liquid, mustard and cream. Bring to the boil, then reduce the heat and simmer for 3-4 minutes. Season to taste and add the parsley, then keep warm.
- Place the cabbage in a saucepan and barely cover with some of the reserved cooking liquid. Bring to the boil, then reduce to a simmer and cook for 2-3 minutes. Drain well and toss in the butter. Season with a little salt and plenty of black pepper.
- Slice the bacon and serve with the cabbage, boiled potatoes and mustard and parsley sauce.
Per serving: 607kcals, 18.2g fat (9g saturated), 44.6g carbs, 10.9g sugars, 69.3g protein, 8.8g fibre, 0.156g sodium
In the mood for another Irish dinner? You might also like this delicious cottage pie…