Takes 1hr 15 minutes
1. Heat the oven to 200°C. Prick the potato skins 2-3 times and bake the potatoes for 1 hour.
2. Place the milk, onion, clove and bay leaf into a small saucepan over a medium heat. Bring to a very gentle simmer for 1 minute, then remove from the heat and allow to stand and infuse for 15 minutes.
3. Strain the milk and discard the onion, clove and bay leaf. Return the milk to the saucepan and place over a high heat. Give the cornflour and milk a mix to stir to combine, then add to the saucepan of infused milk, stirring constantly until the mixture is quite thick. Remove from the heat, add the cream, lemon juice and parsley, before tasting an salting as necessary. Allow to stand until ready to serve - the residual heat of the pan should keep the sauce warm (if not, give it a gentle blast of heat as you're dishing up).
4. Once baked, remove the potatoes from the oven, and turn the oven temperature own to 150°C. Cut the baked potatoes in half, remove the flesh and mash it using a masher - or, even better - a rice. Add the butter, nutmeg, spring onions and a little salt to taste. Pile the mash back into the potato shells and return to the oven to keep warm while you fry the chops.
5. Warm a large frying pan over high heat. Use cooking tongs to hold the bacon chops on their side, pressing the fat down into the pan to render a little cooking fat. After 2-3 minutes turn the heat down to medium and lay the chops flat. Sear for 2-3 minutes per side, and allow to rest 5 minutes before serving with the potatoes and parsley sauce.
2 large baking potatoes
2 spring onions, finely chopped
Few grates of nutmeg
Salt to taste
2 bacon chops
For the Parsley Sauce
250ml whole milk
1/2 a white onion, peeled and cut into thre
1 bay leaf
2 tsp cornflour mixed with 3 tbsp milk
75ml double cream
Juice of half a lemon
Large handful of flat-leaf parsley, finely chopped