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Smoky potatoes and honey coated sprouts

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Create a selection of delicious dishes to accompany your festive feast this Christmas.

Smoky potatoes boulangere



  • 1 tbsp olive oil
  • 1 large onion, peeled and thinly sliced
  • 4 rashers Uncle Henry’s smoked back bacon, chopped
  • 1 tbsp fresh thyme leaves, plus extra to garnish (optional)
  • 1kg large white potatoes, peeled and very thinly sliced
  • 450ml hot vegetable stock


1. Heat the oven to 180°C/fan 160°C/Gas 6. Heat a frying pan, add the oil and cook the onion, bacon and thyme, if using, over a low heat until the onion is softened.

2. Thickly butter a deep 1.25l ovenproof dish and layer the potato slices and onion and bacon mixture alternately into the dish, seasoning with black pepper as you layer and finishing with a layer of potatoes.

3. Pour over the hot stock, cover with foil and cook for 50 mins. Remove the foil and cook for a further 20-25 mins or until the top is crisp and golden and the potatoes feel tender when poked with the tip of a sharp knife.

4. Scatter with extra chopped fresh thyme, if using, and serve immediately.

Sprouts with honey and soy



  • 400g Brussels sprouts, trimmed
  • 25g butter
  • 1 tsp sesame seeds (optional)
  • 1 tbsp clear honey from the Love Local range
  • 1 tsp soy sauce


1. Bring a large pan of water to the boil and cook the sprouts for 4 mins. Remove from the heat and drain while they are still a bright green colour. Return to the hot pan and cover with a lid to keep warm.

2. Heat the butter in a small pan. Add the sesame seeds, if using, and cook for 1 min or until starting to brown. Remove from the heat and stir in the honey and soy. Add the warm sprouts and swirl around to coat. Serve immediately.

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