This is truly the way I love to eat. Stunningly moist pig, soft veg and a creamy sauce. Food like this brings a joy to my soul. I look down at a plate like this and centuries of simple and excellent British culinary tradition passes below me. Cry God for England, Harry and St. George! You know what you can do with yer pretty towers of food don't you?

1 ½ kilos of unsmoked gammon
3 cloves of garlic
3 bay leaves
3 peeled and chopped carrots
2 onions chopped
3 chopped celery stalks
8 gms thyme

1kilo unshelled broad beans will give 400gm of bean
50gms butter
50gms flour
½ pint milk
20 gms chopped parsley
5 table double cream

Wash the pig, put in a big saucepan
Cover with water
Add garlic, bay leaves, onion, celery, thyme and carrot
Bring to boil, now simmer with lid on for 1 ½ hours
Allow to cool for 15 mins
Trim excess fat

Drain the veg in a colander
Remove the herbs you can see, don't drive yourself mad doing it

Cook broad beans as shown

Melt butter in a saucepan
Stir in flour gradually, with wooden spoon
When all is smooth gradually add milk
Stir all the time, lumps are a very bad thing
Remove from heat, add beans and parsley

When bacon is ready, warm the sauce with the cream added.