Brussels sprouts with pancetta
Spruce up your sprouts this Christmas by stir-frying with crispy pancetta. Gordon Ramsay's simple recipe creates a really rich flavour in this classic side
Rosemary & garlic roast potatoes with chipolatas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 2kg King Edward potatoescut into large pieces
- 2 tbsp each butterand olive oil
- 1 bulb garlicseparated into unpeeled cloves
- 2 tbsp chopped rosemary
- 12 porkchipolatas
Nutrition: per serving
- kcal344
- fat14g
- saturates5g
- carbs45g
- sugars2g
- fibre3g
- protein11g
- salt0.63glow
Method
step 1
Heat oven to 200C/180C fan/ gas 6. Put the potatoes in a pan of cold water, bring to the boil and simmer for 5 mins. Meanwhile, put the butter and oil into a large, shallow roasting tray and heat in the oven. Drain the potatoes in a colander, giving them a good shake to fluff the edges up a little. Toss in the hot oil in the tray and roast for 20 mins.
step 2
Add the garlic, rosemary and chipolatas to the tray, toss well together and roast for a further 50 mins until the potatoes are crunchy and golden brown and the sausages are cooked through.
