Seasonal recipe No 49: Bacon, potato and mushroom gratin

Thanks again to Henrietta Danvers for this week’s recipe – a Good Housekeeping one that makes good use of the new potatoes in our boxes.

Serves 2

Preparation: 5 minutes
Cooking: 25 minutes

Ingredients
250g new potatoes
salt and pepper
1 small onion, chopped
125g bacon, diced
2 tbsp olive oil
125g button mushrooms
125g Cheddar cheese, grated

Method
Cook the potatoes and drain. Heat the olive oil and cook the onion and bacon, then add the mushrooms. Transfer to a gratin dish and stir in the potatoes. Season and spread the grated cheese on top. Grill until the cheese is bubbling. Serve.

For a vegetarian variation, replace the bacon with sliced leeks and add fresh herbs such as thyme and a little rosemary.

Simply delicious Cornish asparagus

One of the simplest and most delicious ways of serving Cornish asparagus. 

Steamed asparagus, fried or grilled dry-cured bacon, poached free-range egg and a sprinkling of freshly-ground black pepper. 

Maybe some steamed Cornish new potatoes.

That’s all.