Traditional Bacon and Cabbage with Mustard Sauce“comfort food at its best” Serves 61½ kg loin of Quality-Assured bacon, preferably dry-cured1 carrot,2 celery sticks2 leeks1 teasp. back peppercornsTopping1 tablesp. mustard (of your choice)1 tablesp. oven-dried breadcrumbs½ tablesp. brown sugarKnob of butterMustard Sauce50g butter25g flour1 tablesp. mustard250ml mixture cooking liquid and cream1 kg cabbage, finely slicedTo CookWeigh the joint then place in a saucepan with the chopped vegetables and the peppercorns, and add enough cold water to cover. Bring slowly to the boil over moderate heat, then turn down and simmer gently for approx. 20 minutes per 500g. Preheat a fairly hot oven, Gas Mark 6, 200ºC (400ºF). After the estimated time, remove the joint from the saucepan. Reserve the liquid; remove the rind and score the fat. Place the joint on a roasting dish; mix the mustard and bread-crumbs, sugar and a knob of butter and spread this mixture over the joint. Finish in the hot oven for 15-20 minutes.To make the sauceMelt the butter in a saucepan, then blend in the flour and mustard. Cook gently for a minute or two, then whisk in the reserved cooking liquid and cream. Bring to the boil, stirring. Reduce the heat and simmer gently for 3-4 minutes, stirring frequently. The sauce should have the consistency of thin cream. Taste for seasoning and keep warm while you cook the cabbage and slice the bacon joint. To cook the cabbage Just before serving, cook the cabbage lightly in another saucepan with some of the cooking liquid. Drain well and toss in butter. Season to taste.To serveSlice the bacon and serve on a bed of cabbage, with a little of the mustard sauce and, of course floury potatoes, colcannon or mash.