Ingredients

  • 600 g cured bacon (rind on)
  • 5 tblsp honey
  • 280 g flat leaf parsley
  • 60 g butter
  • 4-6 carrots (peeled and cut into even sized pieces)
  • 1 head cabbage
  • 150 ml cream
  • salt and pepper
  • 1 tsp chopped thyme
  • 2 large rooster (potatoes, peeled and quartered)
  • 350 ml cream
  • salt and white pepper

Method

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