Ingredients: new potatoes, red onion, wholegrain mustard, mixed peppers, mushrooms, bacon, cherry tomatoes (optional), chives, seasoning, olive oil
1. Cut your new potatoes in half if necessary and coat in olive and salt in a roasting dish for 25 minutes. While they’re in the oven, prepare your onion into wedges, and other vegetables into small strips and slices.
2. Add the onion to the potatoes along with a small about of whole grain mustard. Shake well before returning to the oven for another 25 minutes.
3. Heat your grill to medium heat. Place bacon in a frying pan- no oil- and add the mushrooms and peppers in a few minutes after to cook under the grill. This should take about 5 minutes, or until the bacon is cooked and the vegetable soft but crunchy. You can add cherry tomatoes for the last few minutes (I did this to make the dish a little more moist- plus, I just LOVE tomatoes!)
To serve, mix the grilled vegetable and bacon with the potatoes in the roasting dish, sprinkle chopped chives on top, season with pepper- and voila!
I made this dish with pork sausages to go with it, and it was a really great combination, but anything really would go well with this dish! It’s great to serve at a casual dinner party, BBQ also, because once it’s done, it’s done, and it saves prepping lots of little dishes, as it’s a bit all in one!
Enjoy! Kath xxx