Anna Haugh and singer Shayne Ward served up tasty savoy cabbage stuffed with bacon and vegetables served on a potato and leek puree on Anna Haugh’s Big Irish Food Tour.

The ingredients are: 100g smoked streaky bacon, 110g unsalted butter, 2 sprigs fresh thyme, leaves only, chopped, 2 garlic cloves, chopped, 1 onion, finely chopped, 3 small carrots, peeled and finely chopped, 2 tbsp vegetable oil, 300g pork mince, 2 tbsp chopped fresh flatleaf parsley, 1 Savoy cabbage, leaves removed, frozen and defrosted, central vein removed and 350ml chicken stock.

For the potato and leek puree: 30g unsalted butter, 2 garlic cloves, chopped, 2 sprigs fresh thyme, left whole, 2 leeks, finely sliced, 100ml double cream, 100ml full-fat milk, 2 large potatoes, peeled and cut into chunks and 100ml chicken stock.

To serve: 1 carrot with leaves, peeled and then peeled into long strips.

See recipes by Anna in her book titled: Cooking with Anna: Modern home cooking with Irish heart available from Amazon now.