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

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

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

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

ROAST VEGETABLES WITH BACON

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