Tom cooks

LOIN OF BACON WITH PARSLEY SAUCE

One of our favourite winter warmers, this from the cookbook that Johann and I wrote some years ago, Grow and Cook.

INGREDIENTS

1.5 KG LOIN OF BACON 1 STICK OF CELERY, CHOPPED 1 CARROT, CHOPPED 1 BAY LEAF 1 SMALL ONION, SLICED 3 PARSLEY STALKS, CRUSHED 4 PEPPER CORNS, CRUSHED PARSLEY SAUCE: 560ML MILK 2 BUNCHES OF PARSLEY 60G BUTTER 60G PLAIN FLOUR SALT AND PEPPER

Put the bacon into a pot skin side down and cover with water. Put onto a moderate heat and bring to the boil. Skim off any scum that comes to the top and add the celery, carrot, bay, onion, parsley and pepper corns. Cover and turn the heat down to a simmer and cook gently for an hour.

10 minutes before the end of the cooking time switch the oven on to 200˚C, gas mark 6. When the bacon has had its hour, drain and put it on a roasting tray. Score the skin and rub it with the brown sugar. Roast for 20 minutes. Serve with parsley sauce, made thus: Put the milk into a saucepan and put on a low heat. Take the leaves off the parsley and set aside. Take the stalks of the parsley and twist them so that they are crushed, then add them to the milk with a pinch of salt. Bring the milk to the boil and take off the heat and leave to infuse for 10 minutes. Finely chop the leaves of the parsley. Melt the butter in a pot and add the flour, stir cook it until it is a light gold colour. Take off the heat and whisk in some of the milk. Stir well, it will be quite thick; keep adding a little milk and whisking until all the milk has been used

Put the pot back onto a moderate heat and add the chopped parsley leaves. Stir constantly until the sauce comes to the boil and thickens. Turn the heat down and simmer for 2 minutes.