Pete Evans

Ingredients

• 4 rindless streaky bacon rashers
• 1 1/2 litres Beef Bone Broth
• 2 tablespoons coconut oil or good-quality animal fat
• 8 paleo pork sausages
• 1 ½ onions, sliced
• 1 tablespoon tomato paste
• 5 thyme sprigs, leaves picked
• 100 ml red wine (such as shiraz)
• 1 tablespoon Worcestershire sauce
• sea salt
• freshly ground black pepper
• chopped flat-leaf parsley leaves, to serve
• 1 garlic bulb
• 80 ml (1/3 cup) olive oil, plus extra to serve
• 5 parsnips, peeled, cores removed
• 1 head of cauliflower (about 1 kg), broken into florets
• 2 teaspoons lemon juice