Irish Bacon and Cabbage

Method

1. 1

   Simmer the bacon

   Put the bacon joint in a large pot and cover with cold water. Bring to the boil over high heat, then lower to a gentle simmer, about 90°C, for 45 minutes. Skim off any foam.

2. 2

   Cook the potatoes

   Add the onion, bay leaves, peppercorns and potatoes. Keep at a gentle simmer over medium-low heat for 20 minutes, until the potatoes are easily pierced with a knife.

3. 3

   Add the cabbage

   Nestle the cabbage into the pot and simmer gently for 10 to 12 minutes, until tender but still holding its shape.

4. 4

   Check and rest the bacon

   Lift out the bacon and check the centre reaches 63°C (145°F), then rest it for 3 minutes before slicing. If it has not reached temperature, return it to the simmer and check again after a few minutes.

5. 5

   Start the parsley sauce

   While the bacon rests, melt the butter in a saucepan over medium-low heat for about 1 minute, until foaming. Stir in the flour and cook for 2 minutes, stirring, until it smells lightly nutty but has not browned.

6. 6

   Finish the sauce

   Gradually whisk in the milk and cook over medium heat for 4 to 6 minutes, whisking often, until smooth and thick. Stir in the parsley and mustard, then season with black pepper.

7. 7

   Serve

   Drain the potatoes and cabbage well. Slice the bacon across the grain and serve hot with the vegetables and parsley sauce.

Tips

• Keep the liquid at a gentle simmer rather than a hard boil so the bacon stays tender.
• Avoid overcooking the cabbage, which can make it limp and strongly flavoured.
• Whisk the milk in gradually to help keep the sauce smooth.

Swaps

• Use savoy cabbage in place of another firm cabbage variety.
• Use wholegrain mustard instead of Dijon mustard.

Storing

Refrigerate leftovers in a covered container for up to 3 days and reheat gently until piping hot.