Parsnip and Bacon Cake

4 parsnips, topped and tailed, and chopped into pieces
2 tablespoons unsalted butter
4 slices bacon, rinds and all fat removed
1 chili, finely chopped (optional)
2 shallots, finely chopped
3 garlic cloves, finely chopped
1 teaspoon garam masala (optional)
1 egg, lightly beaten
1 tablespoon coarse grain mustard
1/2 tablespoon honey
3 tablespoons cream, low-fat is fine
1 sprig parsley, for garnish (optional)

Bring a pan to the boil, add the parsnips, reduce the heat and simmer for 15 minutes or until they are cooked through and tender when prodded with a fork. Drain them really thoroughly.
Melt 1 tablespoon of the butter in a non-stick pan, add the bacon and cook until it starts to brown but is still soft.
Add the chilli, garlic and shallots (or whichever of these you are using), and sauté for 2 minutes, or until the garlic and shallots are softening. Stir in the garam masala (if including), and remove the pan from the heat.
Mash the well-drained parsnips and add the bacon mixture and the lightly beaten egg to the mashed parsnips, stirring until well-combined.
Put the pan back over the heat and add the second tablespoon of butter. Pile the parsnip mixture into the pan so that it forms a single 'cake', and flatten it with a spatula or egg slide.
Cook it for a few minutes.
Carefully loosen the 'cake' and slide it onto a plate.
Invert the plate back over the pan and ease the 'cake' back into the pan to cook the other side.
While the 'cake' is cooking, mix the mustard, honey and cream together in a small saucepan over a low heat, until the mixture begins to form bubbles.
When both sides of the 'cake' are browned, transfer the 'cake' to a serving plate, cut into wedges, garnish with a sprig of parsley and serve with the honey-mustard sauce and a green salad.