Bacon with parsley sauce

Another tasty food-for-a-fiver dish from Matt Tebbutt serve with mashed potatoes mixed with Dijon mustard
By Matt Tebbutt
Bacon with parsley sauce
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy


  • 1 smoked bacon, collar (about 1Kg)
  • 1 onion, halved
  • 2 sticks celery
  • 2 carrots
  • 1/2 bunch thyme, sprigs
  • a few parsley, stalks
  • 8 black peppercorns
  • 3 bay leaves
  • 3 cloves
  • 1 head garlic, sliced horizontally
  • 1 star anise

For the parsley sauce

  • 50 g butter
  • 1 white onion, chopped
  • 1 large bunch curly parsley, stalks separated, tied together and bruised with the edge of a knife, leaves finely chopped
  • 200 ml dry white wine
  • 1 tbsp white wine vinegar
  • 500 ml double cream
  • lemon juice, to taste

To serve

  • Dijon mustard mashed potato, (see method below)


1. For the bacon: put the bacon collar into a large pot. Add all the other ingredients, cover with cold water and bring to the boil.

2. Reduce the heat to a simmer and remove any scum and froth from the surface with a spoon. Simmer for 2- 3 hours. Carefully remove the collar from the stock, place it on a hot dish, cover with foil and keep warm while you prepare the sauce. Set the stock aside.

3. For the parsley sauce: heat the butter in a pan, add the onion and parsley stalks and fry over a low heat until softened.

4. Add the white wine and simmer until all the liquid has been absorbed. Add the white wine vinegar and cook until the vinegar is absorbed too.

5. Pour in the reserved ham stock and simmer until the volume of liquid has reduced by half. Add the cream and bring back to the boil. Remove from the heat and add the finely chopped parsley leaves. Season with lemon juice, salt and pepper, to taste.

6. To serve, slice the ham and serve it with the parsley sauce and Dijon mustard mash recipe

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