A simple and warming mashed potato dish with added crispy bacon, a complimentary match for pork dishes
- 1kg floury potatoes such as King Edward, cut into similar-sized chunks
- 4 rashers streaky bacon, chopped
- 100ml milk
- 100g mature cheddar, grated
- pinch grated nutmeg
- small bunch chives, finely chopped
MethodDrain well. Meanwhile, fry the bacon until crisp.
- 1 garlic bulb, broken into cloves, unpeeled
- 4 tbsp extra-virgin olive oil, plus extra for drizzling
- 3 onions, finely sliced
- 2 tbsp fresh thyme leaves
- 12 slices pancetta
- 400g linguine
- 200g firm goat's cheese
- handful chopped parsley, to serve
- Heat oven to 200C/180C fan/gas 6. Loosely wrap the garlic cloves in some foil with 1 tsp oil. Place in a roasting tin and cook for about 20 mins until soft. Meanwhile, heat 2 tbsp oil and fry the onions until caramelised, about 15 mins, adding the thyme for the final 5 mins.
- In a separate pan, dry-fry the pancetta until golden and crisp, then set aside. Cook the pasta. Pop the roasted garlic out of their skins, add to the onions, then stir in the remaining oil. Drain the pasta, then toss through the onions, adding a good splash of cooking water. Crumble over the cheese and lightly stir. Season, then pile onto plates. Scatter with parsley, drizzle with some more oil and top with pancetta slices.
- 300g pack corn tortilla
- 200ml pot reduced-fat crème fraîche
- 85g strong cheddar, grated
- small handful jalapeño peppers, drained and finely chopped
- 20g pack chive, finely chopped
- classic tomato salsa, to serve (see tip below)
- Heat oven to 160C/140C fan/gas 3. Cut the tortillas into thirds, like a pie chart, then microwave for 1 min until hot. Roll each piece into a cone shape, then put loose-end down onto a baking sheet so they can’t spring open. Bake for 20-25 mins until crisp and golden. Cool. Will keep in an airtight container for 2 days.
- For the filling, mix the crème fraîche, cheese, jalapeños and most of the chives together. Up to 10 mins before serving, spoon the filling into the cones and scatter with the rest of the chives. Serve with tomato salsa for dipping.
- 4 sweet potatoes, cut into chunks
- 1 tsp olive oil
- 1 tbsp orange juice
- pinch orange zest
- 1 tbsp butter
- 4 small sage leaves (tear if large)
- Boil the potatoes for 10 mins or until tender. Drain and put back in the pan over a low heat for 30 secs to dry out. Mash with olive oil, orange juice, zest and seasoning, then spoon into a serving dish.
- In a small saucepan, melt the butter with the sage leaves. Cook until it begins to foam and bubble, and small brown spots appear in the butter. Pour over the mash and serve.