Method

1. For the bacon score the fat and place in a pot of water, take to the boil and strain.
2. Cover again and simmer for 50 minutes to 1 hour.
3. Remove from the water and season with black pepper and honey.
4. Bake in the oven for 20 minutes, until golden brown.
5. Allow to rest before serving.
6. Place potatoes in a pot, cover with cold water, add a pinch of salt and bring to the boil.
7. Lower heat and simmer for 15 minutes, until soft. Drain well, return potatoes to pot.
8. In a separate pot heat your cream and butter, add the warm cream and butter to the potatoes.
9. Mash well, taste and season with salt and pepper.
10. Plunge the parsley into a large saucepan of boiling water and boil for 20 seconds.
11. Draw and refresh the parsley by plunging it into cold water, then pulverise it in a processor with a pinch of salt and pepper.
12. Blanch your carrots in boiling, salted water and refresh in ice cold water.
13. To finish, melt the same butter and honey in a pan, toss your carrots in until golden, sprinkle with some chopped thyme.
14. For the cabbage, remove the leaves and blanch whole to keep the nice, dark green colour.
15. Keep the outer leaves aside and finely chop the inner leaves.
16. In a pan fry off same bacon lardons and add 150ml cream.
17. Reduce by half and add your finely sliced cabbage.
18. Once it has cooled place a spoon of the mixture in centre of the other leaves and wrap into parcels.
19. To serve just drop them into water for 2-3 minutes.