BRUSSELS, ROAST POTATO TOPPING

Creamy Bacon,

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Ingredients:

For the potatoes:

125g floury potatoes (e.g., Maris Piper), halved or quartered if large
1 heaped tbsp plain flour
1 tsp onion granules
1 tsp dried rosemary
50ml olive oil

For the sauce:

20g butter
100g smoked bacon, roughly chopped
100g brussels sprouts, shredded
1 tbsp garlic paste
2 tsp Worcestershire sauce
2 tbsp wholegrain mustard
100ml double cream

Step 1

Prepare the potatoes: Preheat the oven to 220°C (200°C fan/gas 7). Boil the potatoes in salted water for 10–12 minutes, then drain. Shake them gently in a colander to rough up the edges.

Step 2

Coat the potatoes: Mix the flour, onion granules, rosemary, and a pinch of salt and pepper in a bowl. Heat the olive oil in a roasting tray in the oven for a few minutes. Toss the potatoes in the flour mixture, then carefully place them in the hot oil. Roast for 30 minutes, turning halfway, until golden and crispy.

Step 3

Make the sauce: Melt half the butter in a pan over medium heat. Fry the bacon for 5–6 minutes until crisp, then remove to a bowl. Add the remaining butter to the pan and cook the sprouts for 8–10 minutes until softened. Stir in the garlic paste, Worcestershire sauce, and mustard, cooking for another 5 minutes.

Step 4

Finish the sauce: Return the bacon to the pan and pour in the cream. Season to taste and cook for 2–3 minutes until the sauce thickens slightly.Transfer the roasted potatoes to a serving platter, spoon over the creamy sauce, and enjoy hot.