Loin of bacon with colcannon butter sauce
Ingredients
- 900g whole piece of rindless, unsmoked back bacon
- 3 tbsp clear honey
- 8 cherry tomato
- chopped parsley, to serve
- 2 leek, trimmed, green and white parts separted and both finely sliced
- small knob of butter
- 3 potato, boiled and mashed
- 1 heaped tbsp plain flour
- 3 tbsp double cream
- 1 medium egg yolk
- 50g butter
- 5 Savoy cabbage leaves, finely shredded
- 1 small potato, finely diced
- 4 tbsp white wine
- 200ml double cream
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