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Available for over a year

Slow roast bacon joint with creamy parsnip mash 1.5 kg bacon loin joint - ask your butcher 2 onions, peeled and halved 1 large carrot, peeled and cut into chunks 2 sticks celery, chopped into chunks 250ml water Handful parsley Score the fat on the bacon and place skin down in a frying pan over medium heat. Allow to cook gently until the fat is golden. Seal on all sides. Transfer to slow cooker or a casserole. Cook the vegetables in the fat until golden and add to the bacon. Pour on the water and slow cook for about 8 hours or place in a 140oc oven for about 3 hours or until fork tender. Rest the bacon before slicing. Chop the parsley, stalks and all and add to the vegetables. Spoon over the cooked bacon and serve. Parsnip Mash 1kg potatoes, peeled 2 medium parsnips, sliced 250ml milk 50g butter Boil the potatoes in salted water until soft, drain, return to pan to dry out and mash. Place the parsnips in a pan and cover with the milk. Season with salt and be gently cook until soft. Blend to a smooth purée and then mix in with the mashed potatoes and butter. Heat through, check the seasoning and serve.