Score the fat on the bacon and place fat side down in a pan. Cook until fat crisps up then add the rosemary and cover the bottom of the pan with water. Place in a 180ºc oven for 45 minutes. Spoon over the honey mixture and roast for another 10 minutes. Allow to rest.

Cut the outer leaves and chop the cabbage in half through the root. Cut each half into 3 wedges through the root. Brush with oil, season with salt and place on a hot grill pan. Cook for about 2 minutes each side and on its side to cook through and wilt.

Melt the butter and mix in the flour to a paste. Stir in the cooking juices to a smooth sauce then add the cream and simmer for 2 minutes. Add the mustard and parsley and check seasoning.