Preheat the oven to 180*C/350*F/ gas mark 4.  Line a couple of large baking sheets with baking paper.  Set aside.

Cream
 the butter and sugar together until pale and fluffy.  Beat in the
sugar.  Stir in the salt and flour to make a dough. Pinch off pieces of
the dough and roll into 1/2 inch balls.Squash two balls together on the
baking sheets, leaving rounded ends a the top and tapering bottoms to a
point. Flatten slightly with the palm of your hand.  Leave plenty of
space in between. Using your finger, make a heart shape indentation in
the centre of each. Fill with some jam, making sure that you don't
over-fill it.

Bake for 10 to 12 minutes.  Leave to cool on baking sheets. 

Preheat the oven to 180*C/350*F./gas mark 4.  Butter a 1 litre/1 Qt casserole dish and set aside.

Put
 the potatoes and beans into a bowl.  Melt the butter over medium heat.
 Add the onion and celery and cook for several minutes until softened
without browning.  Stir in the flour and cook for a further minute. 
Slowly stir in the milk and cook, stirring constantly, until bubbling and
 thickened.  Stir in the cheese to melt.  Season to taste with salt and
black pepper.  Pour over the potatoes and beans.  Mix to combine well
and pour into the prepared casserole dish.  Crumble the crackers over
top.  Crumble the bacon over the crackers.

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a 12 cup medium muffin tin really well. Set aside.

Take
 your pastry and spread it with the mayonnaise.  Sprinkle evenly with
sea salt to taste and a good grinding of black pepper.  Sprinkle the
basil flakes evenly over all.  Cut into 3 inch squares with a sharp
knife. You should get exactly 12.  Push these squares into the prepared
muffin tin holes. Divide half of the cheese between the pastry lined
cups.  Place 1 of each colour of cherry tomato (halved) into each cup.
(4 halves altogether). Sprinkle with the remaining cheese and the bacon
bits if using.

Place the meat, leeks, carrot, celery, cinnamon stick, peppercorns,
 parsley stalks and bay leaf into a large saucepan.  Cover with the cold
 water. Bring to the boil. Scoop off any scum which has risen to the
top, then reduce to a simmer and partially cover. Simmer slowly for 3 to
 4 hours until the meat is very tender.  A fork should go through it
easily. Remove the meat and set aside to keep warm.  Remove and discard the
carrot, leek and celery. Bring the liquid  back to
 the boil, add the cabbage and cook for about 10 minutes, then add the
potatoes and swede, cook for about 10  minutes longer, add the carrots
and cook for a further 5 to 10 minutes at which time all of the
vegetables should be tender. 

While your
vegetables are cooking make your parsley sauce.  Melt the butter in a
saucepan. Whisk in the flour and dry mustard. Cook for about 2 minutes,
then whisk in the milk slowly. Cook, stirring, until the mixture comes
to the boil, then reduce to a slow simmer and cook for about 10
minutes.  Season to taste with a grating of nutmeg, salt and white
pepper. Stir in the chopped parsley and serve.

To
 serve slice the meat across the grain into thick slices, and place on
dinner plates along with some of the vegetables. Pass the parsley sauce
at the table.