Cheesy Veg Roasted in Bacon Fat
- 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