Smashed roast potatoes, pancetta, asparagus, rocket & mint platter

“These are delicious served with a creamy herb dip or hummus. Serve with a sharp lemon dressing to cut the richness of the pancetta and white pudding”

SERVES 4

INGREDIENTS

FOR THE POTATOES

12 small Rooster potatoes, scrubbed, skins left on

Sea salt

½ tsp dried garlic powder

2 tbsp Parmesan (optional) Rapeseed oil

FOR THE SALAD

12 asparagus, trimmed

6 strips of pancetta

6 slices white pudding (optional)

60g rocket leaves

FOR THE DRESSING

2 lemons, juice only

2 tbsp chopped chives

2 tsp honey

100ml olive oil

Handful of mint leaves

½ sliced red chilli, for garnish

METHOD

1 To prepare the potatoes, place them into a steamer and cook for 18 to 20 minutes or until soft. The timing depends on the size but try to get small potatoes.

2 Pre-heat the oven to 220°C/fan 200°C/gas 8. Line a roasting tray with parchment.

3 Once the potatoes are cooked, place them on the roasting tray, spread apart. Use a potato masher to press down on the potatoes and flatten them to about 1½cm in thickness. Sprinkle over the garlic powder, sea salt and Parmesan if you are using it and drizzle over some rapeseed oil.

4 Place in the oven for 18 to 20 minutes until golden brown and crispy. Keep an eye on them as the timing depends on the size of the potatoes.

5 For the asparagus, place into a steamer and cook for 6 to 7 minutes depending on the thickness of their stems. Rinse under cold water and set aside. Pat dry.

6 For the pancetta, place into a frying pan over a medium-high heat and fry until crispy and golden.

7 Slice the white pudding and add to the frying pan, fry until golden brown and set aside. Slice in half when cool enough..

8 To make the dressing, combine all the ingredients into a jar, put the lid on and shake well. Check the seasoning, adding salt and freshly ground black pepper and a little extra honey if needed.

9 To assemble. place the warm potatoes on a platter, add the rocket in between. Arrange the asparagus on top, add the crispy pancetta as well as the slices of white pudding. Scatter mint leaves over the top to garnish. Spoon over some of the dressing and top with the chilli slices. Serve dressing separately as well.