Stars, Stripes and Rainbows

Get your chops round something with bags of American flavour. This recipe’s got cheese, bacon, ‘slaw, all kinds of scrummy stuff to enjoy.

Serves 2

Prep time
Long enough to enjoy a cuppa
Cooking time
6 mins
Ingredients
Puds with Smoky Cheese & Bacon x 2
Shredded sprout salad
Sprouts, 250g
Kale, 100g
Dill, a handful
Extra Virgin Olive Oil, 2 parts
White Wine Vinegar, 1 part
Multicoloured ‘slaw
Red Cabbage, half
White Cabbage, half
Carrot, 1 large
Juice of 1 lemon
Extra Virgin Olive Oil

Step 1
The first step to nailing some good ol’ US of A flavour is to follow our lead, partner. Flick the oven on, fire it up to 200°C, 180°C Fan or Gas Mark 6 and once it’s hot enough stick two Puds with Smoky Cheese & Bacon in for 6 minutes.
Step 2
Next, bring a pan of water to the boil. While you’re waiting, shred your kale. Drop it into the bubbling water for just a few minutes. Take it off the heat, drain and run it under cold water to stop it cooking.
Step 3
Shred all those lovely little sprouts up, chop some dill to go with it, then make a zingy dressing for it all simply by mixing two parts olive oil with one part white wine vinegar.
Step 4
You’re ready to start plating up. Bob the kale, sprouts and dill on, give it all a grind of salt and pepper, then drizzle the dressing.
Step 5
Now for the rainbow slaw. Grate the red cabbage, white cabbage and carrot into a bowl. Squeeze the lemon’s juice over it all. Add a dash of olive oil, a pinch of salt a grind of pepper and muddle it all together, before popping it on the plate.
Step 6
Beep-beep, beep-beep, that’ll be your oven’s timer. Get those crispy crunchy Smoky Cheese and Bacon filled Os out and dished up.