Ingredients
- 1.3kg piece smoked bacon
- 1 onion, peeled and studded with 6 cloves
- large bunch herbs tied together, including bay, thyme and parsley stalks
- 1 bunch new-season carrots (about 12 in total), scrubbed and trimmed
- 2 pointed cabbages, trimmed and each cut into 6 wedges
- 150ml stock, from the bacon
- 142ml pot double cream
- 3 tbsp English mustard
- handful fresh curly parsley leave, chopped