Pre-step: corned beef can be very salty, especially when baked. To remove some of the salt before cooking, cover with water, bring to a boil, then discard the water. Then proceed.  
Pre Step: Remember you will need a fryer for the apple fritters. Alternatively, you can heat the oil in a pot but be careful if doing so and use a temperature gauge.
Place the corned beef on a square piece of aluminium foil enough to cover it entirely  Rub with the honey and grain mustard Pull ½ the thyme and rosemary from the stalks and sprinkle on the corned beef. Pierce the skin and insert the cloves. Wrap the corned beef so its airtight and retains its juices. Bake at 340 F /175 C for 2 hours.

While the Corned beef is cooking let’s get our cabbage ready. 
Cabbage and Beets:Finely slice the cabbage and the beets. Add to a pot with a tight-fitting lid and cook the cabbage with the beets on a low heat for 30 minutes. Now add the orange juice, balsamic and brown sugar. Cook for a further 30 minutes. Remove from the heat. Season and set aside until needed.

Apple fritters:
Peel and grate the apple into a bowl. Squeeze the lemon juice onto the apple. Add the cinnamon. Sieve the flour and bicarb and add it to the apple. Mix thouroughly. Set aside until needed. 

Purée:
In a wide based pot,  fry the bacon with the remainder of rosemary and thyme. Turn down the  heat add the butter and the turnip. Cover the pot with a lid and cook for 20 minutes.
Using a blender, blitz the turnip slowly adding the milk to create a balanced consistency –  not too stiff or too runny. Season to taste.

At this stage you should just be taking the corned beef out of the oven .Unwrap the corned beef, baste and place under the grill on a low heat to caramelize the honey. Return the red cabbage and the purée to the heat to warm.  Using two spoons, create rounds of the apple fritter mix and carefully drop into the oil at 340F for 2 minutes. Remove and season.

Assemble on a warm plate and serve with some Beamish Brown Bread. 

Beamish Brown Bread
 Beamish is often considered the underdog of Ireland’s three great stouts when put up against Guinness and Murphys. However, I happen to believe that Beamish stands out victor from the rest with its great distinctive flavours of  coffee and roasted barley – the  perfect addition to my brown bread. The Bread The method here is pretty straight forward. Mix all the dry ingredients together and add the wet ingredients  to the dry  ingredients.Place the mixture in a greased bread tin.Bake for 35 minutes at 380F/200C Remove the bread from the tin and bake for a further 10 minutes.Leave to cool before slicing.