Cheesy Veg Roasted in Bacon Fat
Cheesy Veg Roasted in Bacon Fat

Ingredients

Method

  • 4 rashers of smoked streaky bacon
  • 1 sprig of rosemary
  • 1 shallot, halved
  • 1 small cauliflower, broked into florets
  • 4 brussels sprouts, trimmed and halved
  • ½ small butternut squash, roughly chopped
  • ¼ celeriac, chopped
  • 100g croutons, to serve
  • Watercress, to serve
  • For the Cheese Mix
  • 300g Comte cheese, grated
  • 2 tsp Dijon mustard
  • 50ml lager
  • 3 egg yolks
  • Preheat the oven to 200C. Heat a frying pan and add the bacon and rosemary. Fry until the bacon is crisp, then remove and set aside, reserving the fat in the pan. Place the veggies on a baking tray and pour the bacon fat all over. Season well, and roast in the oven for 20 mins.
  • Make the warm cheese mix by preheating the grill to medium, and mixing all the ingredients in a bowl. Spoon into 2 oven-proof dishes and place under the grill until bubbling. Serve by scattering the croutons and roasted veg over the cheese, and topping with watercress and bacon.
1 hr
2 serving
This recipe pairs perfectly with the Storm Bay Pinot Noir 2020 from Coal River Valley, Australia.

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