Bacon with parsley sauce

1¼ HOURS | SERVES 6 | EASY

loin or collar of bacon 900g, off the bone

milk 500ml

carrot ½, sliced

onion ½, peeled and sliced

flat-leaf parsley a bunch, finely chopped (except 1 sprig) thyme 1 sprig

black peppercorns 3

butter 25g, soft

plain flour 25g

dijon mustard 1-2 tsp

• Put the bacon in a large saucepan, cover with cold water and bring slowly to the boil. If lots of salty froth floats on the surface when the water boils and the water tastes very salty, drain the pan and refill with fresh cold water and boil again.You want to remove excess salt, but how much depends on how salty the bacon is. Once the water is boiling, turn the heat down, cover the pan with a lid and simmer for about 40 minutes (45 minutes per 1kg), occasionally skimming any foam that rises to the surface. Once the bacon is cooked (a skewer inserted in the middle should come out easily), remove from the pan, cover with scrunched up baking paper, and a clean tea towel or an upturned bowl and leave to rest.

• While the bacon is cooking, prepare the parsley sauce. Pour the milk into a saucepan and add the carrot, onion, a sprig of parsley, thyme and peppercorns. Bring to the boil, then turn the heat down and simmer for 1-2 minutes. Remove from the heat and leave to infuse for about 10 minutes.

• Melt the butter over a medium heat, add the flour and cook for 1 minute. Strain the milk over the butter and flour mixture and allow to boil, whisking all the time, until thickened, then stir in the mustard and chopped parsley and season. Take off the heat, cover and keep warm in the pan. • Remove the rind from the bacon and slice into thick pieces. Serve with buttered cabbage and the parsley sauce. This would also be delicious with boiled or baked potatoes.