Rachel Allen served up boiled ham with cabbage, potato cakes and parsley sauce for a St Patrick’s Day treat on today’s episode of Lorraine.

Ingredients: 900g loin or collar of bacon, preferably with the rind still on.

For the parsley sauce: 300ml milk, A few slices of carrots, A few slices of onion, A sprig of parsley, A sprig of thyme, 3 peppercorns, 1 tbsp butter, 1 tbsp plain flour, 1 tsp Dijon mustard, 3 tbsp chopped parsley, Sea salt and freshly ground black pepper.

For the cabbage: Half a large green cabbage (e.g. savoy) cut into quarters, cored & finely shredded, 50g butter and 75ml single or double cream.