Creamy bacon and Brussels sprout topping on roasted potatoes

• floury potatoes↗125g g

  (e.g., Maris Piper), halved or quartered if large

• plain flour↗1 heaped tbsp tbsp
• onion granules↗1 tsp tsp
• dried rosemary1 tsp tsp
• olive oil↗50ml ml
• butter↗20g g
• smoked bacon↗100g g

  coarsely chopped

• Brussels sprouts↗100g g

  grated

• garlic paste↗1 tbsp tbsp
• Worcestershire sauce↗2 tsp tsp
• wholegrain mustard↗2 tbsp tbsp
• heavy cream100ml ml

Step-by-step instructions

1. 1

   Preheat the oven to 220°C (200°C convection) / gas 7. Boil the potatoes in a pot of salted water for 10–12 minutes. Drain in a colander, then gently shake to slightly roughen the edges.

2. 2

   Meanwhile, mix plain flour, onion granules, dried rosemary and a pinch of seasoning in a bowl. Pour olive oil into a baking dish and place it in the oven for a few minutes to heat.

3. 3

   Transfer the potatoes to the bowl with the flour mixture and toss to coat. Carefully place the potatoes in the heated oil in the dish, then roast for 30 minutes, or until crisp and golden, turning halfway.

4. 4

   For the sauce, melt half the butter in a pan over medium heat and fry the smoked bacon for 5–6 minutes until it starts to crisp, then remove it to a bowl with a slotted spoon. Set aside.

5. 5

   Add the remaining butter to the pan and cook the Brussels sprouts for 8–10 minutes until tender. Add garlic paste, Worcestershire sauce and wholegrain mustard, and cook for another 5 minutes. Return the bacon to the pan, pour in the heavy cream and season to taste. Cook for another 2–3 minutes, or until the sauce thickens slightly.

6. 6

   Remove the potatoes from the oven, place on a serving plate and drizzle with the creamy sauce. Serve hot.