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For the parsley sauce:
1. Preheat the oven to 190 ̊C/170 ̊C fan/gas mark 5.
2. Take a deep roasting tray and place a trivet in the bottom (this can be a small wire rack,
or some grill trays have them built in). You want the bacon to be an inch or two above the base of the tray. Place the bacon on the trivet and fill the tray with water until it touches the bottom of the loin of bacon. Rub some oil over the bacon and cover well with tin foil. Roast for 50 minutes, then remove the foil and roast for 10 minutes longer or until completely cooked throughout.
3. Meanwhile, bring a large pot of water to the boil and add the sliced cabbage. Boil for 2-3
minutes, then drain through a colander. Rinse with cold water and allow to drain fully.
4. Melt the butter in a large pan over a medium-high heat. Add the blanched cabbage
and cook until soft and buttery.
5. While everything is almost ready, make the sauce. Pour the cream and stock into a
small saucepan and bring to the boil. Simmer for 3-4 minutes until slightly thickened, then
whisk in the mustard and parsley. Season with salt and pepper to taste and pour into a
jug for serving.
6. Remove the meat from the oven. Transfer to a board, tent with tin foil and allow to rest
for 10 minutes. Carve into thick slices then serve with the cabbage and parsley sauce, with some buttered baby potatoes and extra chopped parsley.
Note: vegetable stock can be used as an alternative to chicken stock, if you wish.
Per serving: 359kcals, 15.6g fat (7.9g saturated), 11.7g carbs (6.6g sugars), 45g protein, 3.8g fibre, 0.205g sodium