Rosemary-stuffed collar of bacon with parsley butter sauce - Good Food Middle East

Ingredients

• 1½ kg smoked bacon collar joint, soaked overnight if needed (see tip)
• 1 small pack rosemary, leaves picked and very finely chopped
• 1 onion
• 20 cloves
• 4 bay leaves
• 1 carrot, halved
• 2 celery sticks, halved
• 1 garlic bulb, halved through the equator
• 1 tbsp black peppercorns
• For the sauce 50g butter
• 25g plain flour
• 300ml bacon stock (use the cooking liquid from the bacon collar)
• 6 tbsp chopped parsley