Boiled bacon with cabbage & carrots

• piece smoked bacon↗1.3kg kg
• onion↗1

  peeled and studded with 6 cloves

• herbslarge bunch

  tied together, including bay, thyme and parsley stalks

• bunch new-season carrots↗1

  (about 12 in total), scrubbed and trimmed

• pointed cabbages↗2

  trimmed and each cut into 6 wedges

• stock150ml ml

  from the bacon

• pot double cream↗142ml ml
• English mustard↗3 tbsp tbsp
• curly parsley↗handful fresh

  leave, chopped

Step-by-step instructions

1. 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.

2. 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.

3. 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.