Pre-heat the oven to 180 degrees. Score the fat on the Bacon Loin and place in a baking tray fat side up. Pour in about an inch of water into the baking tray and cover with foil. Pop in the oven for 40 minutes. After 40 minutes, remove the excess water and apply the glaze of honey & mustard to the fat and bake for another 20 minutes.Meanwhile, peel the potatoes, cover with water and bring to boil. Turn down and simmer until soft. Drain all excess water and leave to dry for 5 mins. Pass through a potato mouli, or use a masher to achieve a smooth consistency. Add the cream and butter, season with salt and pepper – set aside in a warm oven while you prepare the Cauliflower cheese.Bring a large saucepan of water to the boil, then add 1 large cauliflower, broken into pieces, and cook for 5 mins – lift out a piece to test, it should be cooked. Place in an ovenproof dish.To make the white sauce, melt the butter in a pan. Add the flour and cook for 1 minute, stirring. Remove from the heat and gradually pour in the milk, whisking until smooth after each addition. Season to taste. Bring the sauce to the boil, whisking constantly, then reduce the heat and simmer gently for 5 minutes, until smooth and thickened, stirring occasionally. Remove from the heat, and pour half of the sauce over the cauliflower, sprinkle with cheese and pop into the oven. With the remainder of the sauce, add 1tsp of parsley and set aside.Pour the sauce over the cauliflower. Scatter over the remaining cheese and pop into the oven for 20 mins until bubbling.Remove your bacon from the oven and set aside to rest.When ready, slice your bacon and serve with creamy mash, cauliflower cheese and put the extra parsley sauce on the table.
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