Instructions: Put the bacon in water with the carrots and onions. Add the clove, bay leaves and parsley stalks. Bring to the boil and simmer for 1-1 1/2 hours, checking frequently.

Put the bacon and vegetables into a dish, drain the cooking water over them and garnish with parsley. Carve the bacon and serve with the colcannon.

Colcannon: drain the boiled potatoes, put them in a colander over a pan and steam for 1-2 minutes, then mash them. Add butter, leeks, cabbage and cream to the mashed potatoes and stir.

Sauce: melt the butter in a pan and add the flour. Heat for 2 minutes. Add 2 ladles of water (strained) from the bacon, then add the milk, stirring vigorously to prevent lumps. Add a touch of cream and stir, then season with pepper and add the chopped parsley. Cook for 5-10 minutes, stirring occasionally.

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