Place the loin of bacon in a large pan with 2 carrots, an onion, and some herbs. Cover with cold water. Bring to the boil, then reduce the heat and simmer for 1 hour until completely tender. Keep some cooking liquor for the parsley sauce.

Preheat the oven to 180C.

Then, place the potatoes in a sauce pan and cover with cold water. Bring to the boil, and simmer for 5 minutes or until part-boiled when pierced with the tip of a sharp knife.

Drain the water, shake the potatoes in the pan to fluff them and transfer on a roasting tin with some oil. Toss the potatoes in the fat and season well. Place in the oven and roast for 45 minutes until well coloured. keep aside warm.

Prepare the glaze. In a pan with the honey, mustard., marmalade and cider, then heat gently until dissolved. Remove the loin of bacon from the water.

Place the loin of bacon in a small roasting tin and brush all over with the glaze, pouring any remainder around the loin. Roast for 25-30 minutes until completely heated through and coloured, basting occasionally.

While waiting for the bacon to be coloured, prepare the parsley sauce.

Melt the butter in a small saucepan, then add the flour and mix until combined. Cook on a low heat for 1 minute to take the taste of the raw flour away.

Gradually whisk in the milk and continue to stir until it comes to the boil again. Cook on a medium heat for 2 to 3 minutes, then remove from the heat and add the ham liquor and parsley. Check the seasoning and keep warm, covered, until required.

Remove the bacon from the oven and leave in a warm place for a few minutes.

To serve, carve the bacon into slices, and serve with the roast potatoes, sauteed broccoli and warm parsley sauce.