Preparation:
Bacon with potatoes
- Lay the bacon on a flat, parchment‑lined baking sheet, overlapping the slices slightly (ideally in the centre, with the potatoes scattered on the sides). Each slice should cover the next, but not completely — this gives the bacon two textures: one crisp, one soft and tender. Season the bacon and potatoes with salt and pepper.
- Place in the oven and bake according to the instructions on the display.
- In a bowl, mix the cream with chopped parsley, season with salt and pepper. Place the prepared potatoes and pieces of bacon on a plate and pour the cream over them.
Caramelized Brussels sprouts
- Place the cleaned Brussels sprouts in an ovenproof dish. Season with salt and pepper, pour in water and cover the dish. Place it in the oven on a rack and bake according to the instructions on the display.
- When the prompt appears, remove the lid, pour out the water, drizzle the Brussels sprouts with honey and oil and continue baking.
Chef's suggestion:
By baking them at the same time, the potatoes will absorb the flavour of the fat that will render from the bacon.
Roasted pork with potatoes
