Comté cheese soufflé
Raymond Blanc's recipe for this sumptuous dinner party starter, with a luxurious cheesy sauce, is guaranteed to impress – use gruyère or emmenthal cheese, if you prefer
Sautéed potatoes with bacon lardons & persillade
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1kg potatoescut into 2cm/3/4in pieces
- 2 tbsp rapeseed oil
- 300g smoked bacon lardons
- 25g unsalted butter
For the persillade
- small pack flat-leaf parsleychopped
- 2 tsp chopped chervil
- 1 tarragonsprig, leaves chopped
- 1 banana shallotfinely chopped
- 2 garlic clovescrushed
Nutrition: per serving
- kcal321
- fat17g
- saturates6g
- carbs28g
- sugars1g
- fibre4g
- protein13g
- salt1.4g
Method
step 1
In a large saucepan on a high heat, simmer the potatoes for 5 mins in enough water to just cover them, then drain in a colander and leave for 1 min for the steam to escape.
step 2
In a small bowl, mix all the ingredients for the persillade together and set aside. Heat the oil in a large frying pan on a high heat, add the lardons and cook for 8-10 mins until lightly caramelised. Add the potatoes, then the butter.
step 3
Season with salt and freshly ground black pepper and cook for 10 mins, stirring regularly, until golden brown all over. Spoon out any excess fat and stir in the persillade. Taste and adjust the seasoning if necessary.
