Traditional Bacon and Cabbage with Mustard Sauce

Ingredients

4lb joint of bacon
1 carrot
2 celery sticks
2 leeks
1 teasp. peppercorns
1 head cabbage, finely sliced
1 tablesp. butter

Topping
1 tablesp. mustard
1 tablesp. oven-dried breadcrumbs
½ tablesp. brown sugar
Knob of butter

Mustard Sauce
50g butter
1oz flour
1 tablesp. mustard
250ml mixture cooking liquid and cream

Method

To Cook Bacon: Place the joint in a large saucepan. Add chopped vegetables and peppercorns. Cover with cold water. Bring to the boil, then simmer gently for approximately 20 minutes per pound. Set oven to Gas Mark 6, 200ºC (400ºF). Remove the joint from the saucepan. Reserve liquid. Remove the rind and score the fat. Place the joint on a roasting dish. Spread with mustard and breadcrumbs, sugar and a knob of butter. Place in the oven for 15-20 minutes.

To Make the Sauce: Melt the butter, add the flour and mustard. Cook for a minute or two. Whisk in the cooking liquid and cream. Bring to the boil. Reduce the heat and simmer for 3-4 minutes. Taste for seasoning. The sauce should have the consistency of thin cream. Keep warm.

To Cook the Cabbage: Place the cabbage in a saucepan and barely cover with some of the reserved cooking liquid. Bring to the boil. Reduce to a simmer and cook for 2-3 minutes. Drain well and toss in butter. Season to taste. Slice the bacon and serve on the bed of cabbage, a little of the mustard sauce and of course floury potatoes.