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.
Long enough to enjoy a cuppa
Puds with Smoky Cheese & Bacon x 2
Shredded sprout salad
Dill, a handful
Extra Virgin Olive Oil, 2 parts
White Wine Vinegar, 1 part
Red Cabbage, half
White Cabbage, half
Carrot, 1 large
Juice of 1 lemon
Extra Virgin Olive Oil
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.
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.
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.
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.
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.
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.