Categories: December

Ingredients

• 2 medium potatoes, chopped
• 1 large carrot, chopped
• 75g Brussels sprouts, peeled, trimmed and quartered
• extra-virgin olive oil
• 40g butter
• 4 good-quality streaky bacon rashers
• runny honey, to drizzle

Directions

1. Cook the potatoes, carrot and sprouts in boiling salted water for 10 minutes, until soft. Drain well.

2. Heat a large non-stick frying pan over a high heat. Add a splash of olive oil and the butter and, when foaming, add the cooked vegetables. Fry for 10 minutes, mashing it together and turning with a wooden spoon, every now and then, until golden and crispy. Season well.

3. Meanwhile, fry the bacon for 5 minutes, until dark golden and crisp. Drizzle over a little honey towards the end of the cooking time, Drain on kitchen paper, then chop into small pieces. Divide the warm bubble and squeak between 12 spoons, put on a serving dish, then top with the bacon.

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