Instructions: Soak the bacon in cold water for 24 hours, changing the water several times. Put the soaked bacon in a large casserole with the vegetables, herbs and stock or water. Bring just to the boil, skim, turn the heat right down and keep it simmering at a mere bubble, with the lid on, for about 30 minutes.

Add the cabbage and continue to simmer for a further 1 hour (this sounds like a long time, but you are not looking for a crispy al dente result - quite the reverse - the slow cooking will soften the cabbage completely. Turn off the heat and allow the meat to settle for 20 minutes, then remove it from the pot, transfer it to a carving board and keep it hot for a further 10 minutes under a tight layer of foil and a cloth.

Using a slotted spoon, lift out the cabbage and discard as much as you can of the other vegetables. Lay a bed of cabbage on each plate, put a couple of thick slices of bacon on top, and serve the cooking liquor in a jug.

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