This is a great way to use up leftover mashed potato and Brussels sprouts.
This recipe was created by Luke Willcox - New Product Development team.
SEASON
Autumn/Winter
COMPLEXITY
Simple
PREPARATION TIME
10 minutes
COOKING TIME
20 minutes
SERVES
Serves 3
Ingredients
350g cooked mashed potato (Desiree is a great masher, but any creamy all-rounder would be fine)
15g butter
77g pancetta or chopped smoked bacon pieces
3-4 shallots, chopped
1 garlic clove, crushed
½ red chilli, finely chopped
1 tsp garam masala
15 cooked Brussels sprouts, chopped
Black pepper to season
Chopped coriander to garnish
Method
1
Pre-heat the oven to 200°C / Fan 180°C / Gas 6.
2
Fry the pancetta or bacon and shallots in butter for 2-3 minutes, add the garlic and chilli and cook for a further 30 seconds.
3
Place into a bowl, stir in the mash and Brussel sprouts. Mix well and season and divide the mixture between 6 well-greased Yorkshire pudding tins. Bake in the preheated oven for 15-20 minutes.
4
These can be made in advance and refrigerated prior to cooking. Serve with cold meats and tomato or onion chutney.
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