ROAST VEGETABLES WITH BACON

Yields8 Servings
 For this dish you can use any left-over vegetables, bacon, sausages, chestnuts, stuffing etc.
 500 g potatoes
 400 g Brussels sprouts
 300 g roast potatoes
 200 g roast parsnips
 200 g cooked carrots
 100 g cooked chestnuts
 200 g stuffing, crumbled
 50 g cooked crispy bacon
 100 g cooked and peeled chestnuts
 50 ml gravy
 100 g butter
 1 tbsp rosemary chopped
1

Boil the potatoes for about 20 minutes in salted water, drain; cook the sprouts for 4 minutes until just cooked, refresh under cold water and drain well; cool, cover and chill in the fridge; prepare the stuffing according to the packet instructions

2

Preheat the oven to 220C/Gas7; break up the boiled potatoes into a large bowl, roughly chop the sprouts, roast potatoes, parsnips, carrots and chestnuts and add to the bowl; add the stuffing, bacon and chestnuts and mix well; season well with lots of black pepper

3

Grease one large or two medium roasting tins generously with butter and press the vegetable mixture firmly into the tin; pour the gravy on top and dot evenly with the butter; sprinkle the rosemary on top. Cook in the oven for 40 minutes or until the surface is golden brown and crisp at the edges