Executive Head Chef, Jonathan Keane at The Lodge at Ashford Castle, shares his delicious recipe for bacon and cabbage. A great dish to impress your friends and family with.

If you enjoyed following the recipe below, we would love you to share your pictures with us, tagging @TheLodgeAshford on your Instagram post.

The below recipe serves 4.
Preparation time is 30 minutes and cooking time is 45 minutes.

For the bacon

1 x 800g eye of the loin bacon

1. Cover in cold water, bring to the boil, discard water and wash bacon in cold water.
2. This will reduce the salt content in the bacon.
3. Cover the bacon in cold water a second time and bring to a boil.
4. Simmer for 32 minutes.
   
   

For the cabbage

1 head savoy cabbage finely shredded and 50g butter

1. Once the bacon is cooked, add the cabbage to this water and reboil for 3 minutes.
2. Remove the bacon and keep warm.
3. Remove cabbage and cool under running cold water.
4. Melt the butter in a sauté pan and toss the cabbage in this butter to heat.
   
   

For the mash

• 500g potatoes cooked and mashed, 5 scallions, 75g diced chorizo, 50g butter, 50ml cream and 25ml olive oil

1. Bring butter, cream, oil, scallions and chorizo to the boil
2. Reduce a little and fold in cooked mashed potatoes.
3. Season with a little salt and pepper to serve.
   
   

The parsley sauce

1-litre milk warmed, 50g butter, 50g plain flour, 50g flat parsley and a pinch white pepper

1. Melt the butter over low heat in a heavy-based saucepan.
2. Add the flour and cook for 2 minutes stirring all the time.
3. Whisk in the milk a little at a time until a sauce consistency is reached.
4. Add a little of the bacon water to flavour.
5. Add finely chopped parsley just before serving.
   
   

To serve

1. Spoon some of the mash into the centre of a large plate.
2. Slice the bacon into 1.5 cm thick slices. Place 2 slices on the mash.
3. Pour over the sauce.
4. Top with cabbage.
5. Garnish with confit cherry tomato and chorizo.

Executive Head Chef, Jonathan Keane at The Lodge at Ashford Castle, shares his delicious recipe for bacon and cabbage. A great dish to impress your friends and family with.

If you enjoyed following the recipe below, we would love you to share your pictures with us, tagging @TheLodgeAshford on your Instagram post.

The below recipe serves 4.
Preparation time is 30 minutes and cooking time is 45 minutes.

For the bacon

1 x 800g eye of the loin bacon

1. Cover in cold water, bring to the boil, discard water and wash bacon in cold water.
2. This will reduce the salt content in the bacon.
3. Cover the bacon in cold water a second time and bring to a boil.
4. Simmer for 32 minutes.
   
   

For the cabbage

1 head savoy cabbage finely shredded and 50g butter

1. Once the bacon is cooked, add the cabbage to this water and reboil for 3 minutes.
2. Remove the bacon and keep warm.
3. Remove cabbage and cool under running cold water.
4. Melt the butter in a sauté pan and toss the cabbage in this butter to heat.
   
   

For the mash

• 500g potatoes cooked and mashed, 5 scallions, 75g diced chorizo, 50g butter, 50ml cream and 25ml olive oil

1. Bring butter, cream, oil, scallions and chorizo to the boil
2. Reduce a little and fold in cooked mashed potatoes.
3. Season with a little salt and pepper to serve.
   
   

The parsley sauce

1-litre milk warmed, 50g butter, 50g plain flour, 50g flat parsley and a pinch white pepper

1. Melt the butter over low heat in a heavy-based saucepan.
2. Add the flour and cook for 2 minutes stirring all the time.
3. Whisk in the milk a little at a time until a sauce consistency is reached.
4. Add a little of the bacon water to flavour.
5. Add finely chopped parsley just before serving.
   
   

To serve

1. Spoon some of the mash into the centre of a large plate.
2. Slice the bacon into 1.5 cm thick slices. Place 2 slices on the mash.
3. Pour over the sauce.
4. Top with cabbage.
5. Garnish with confit cherry tomato and chorizo.

When we travel again…
We shall go forth
with renewed gratitude
for the amazing gift that travel can be –
and the awe that comes from
finding ourselves at home
in places we have never been.

When we travel again…
We will see the world through new eyes
and deepened appreciation
for this truly magnificent planet we all share.
Not only will we take in the sights,
but we will hear the sounds. Breathe in the smells.
And savour the tastes – all waiting to be experienced.

When we travel again…
We will do so with renewed joy and purpose –
Joy as we create memories that last a lifetime,
and purpose that comes from knowing our travels
play a crucial role in the recovery
of communities we visit
around the world.

When we travel again…
We will venture forth with open hearts,
letting ourselves be guided
by wonder and curiosity
ready to connect to those we meet along the way -
our hosts, our guides, and our fellow travellers,
joined together in a journey of discovery.

When we travel again…
We will make travel matter more than ever before.
Knowing that how we travel
is just as important as where,
As we explore this wild and precious planet we call home,
Meet people around the globe who welcome us into their homes.
And discover magnificent wild creatures whose homes we visit.

When we travel again…
We will journey to places both near and far with those we love –
our partners, our parents,
our children, and grandchildren
and dear friends, some we’ve known for years –
and others we have yet to meet,
making memories all over the world.

When the time is right,
We shall go forth again.
Until then, we shall do what we have always done –
and dream of distant shores.
For while something deep inside us sleeps,
We know the sleeper will awaken –
When we travel again.