Honey Roasted Loin of Bacon, Buttered Cabbage with Parsley Sauce & Colcannon.


Bacon & Colcannon

  • Loin of bacon
  • 1kg potatoes, peeled and diced
  • 250g kale, finely sliced
  • 2 tablespoons of butter
  • 50ml of cream
  • A good pinch of sea salt and white pepper

Parsley Sauce

  • 100g Butter
  • 25 g Plain Flour
  • 200ml of Milk


Bacon & Colcannon

  1. Place bacon in a large pot and add enough water to cover. Bring to the boil over medium-high heat. Cover bacon with hot water.
  2. Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. 
  3. Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter, score and cover with honey and thyme, roast in oven until golden brown.
  4. Save all the liquid to cook your cabbage
  5. Bring liquid to the boil and add cabbage and cook until soft.

Parsley Sauce:

  1. Melt the 100g of butter and add flour. Mix together and add 2 teaspoons of salt (it's a lot but goes excellent with the bacon & cabbage).
  2. Add milk until a creamy consistency is achieved.
  3. Add Parsley (if using for anything else leave out salt)