Easy  Prep: 15 mins Cook: 1 hr Serves 2

Nutrition Information

Kcal: 877 Fat: 73g Saturates: 30g Carbs: 33g Sugars: 5g Fibre: 6g High Protein: 19g Salt 2.9g

Ingredients:

125g Floury potatoes (Maris Piper or King Edwards are perfect) halved or quartered if they are large.

1 heaped tablespoon plain flour

1 teaspoon onion granules

1 teaspoon dried rosemary

50ml olive oil

For the Sauce

100g bacon roughly chopped.

20g butter

100g brussels sprouts shredded.

1 tablespoon garlic paste.

2 teaspoons Worcestershire sauce

2 tablespoons wholegrain mustard

100ml double cream

STEP 1

Heat the oven to 220C/200c fan/gas 7.

Cook the potatoes in a pan of boiling salted water for 10-12 mins.

Drain into a colander, then shake gently to rough up the edges.

STEP 2

While the potatoes are boiling, combine the flour, onion granules rosemary and some seasoning into a bowl.

Pour the oil onto a baking tray and put in the oven for a few minutes to heat up.

STEP 3

Tip the potatoes into the bowl of flour mixture and toss to make sure the potatoes are coated in the flour mixture.

Carefully tip the potatoes into the hot oil in the tray, then roast for 30 mins, or until crisp and golden, turning halfway through.

STEP 4

For the sauce melt half of the butter in a frying pan over a medium heat and fry the bacon for 5-6 minutes until the bacon is starting to crisp, place the bacon into a bowl and leave to oneside for the time being.

STEP 5

Add the rest of the butter to the pan and cook the sprouts for 8-10 mins until they have softened.

Add the garlic paste, Worcestershire sauce and mustard, and cook for another  5 mins.

Return the bacon to the pan, add in the cream and season to taste, cook for 2-3 mins more or until the sauce has thickened.

STEP 6

Remove the potatoes from the oven, place them onto a plate and spoon the creamy sauce all over the potatoes. Serve hot.