4 x 280g baking potatoes, scrubbed
½ cucumber, halved deseeded and thinly sliced
½ lemon
1 tbsp finely chopped dill
Salt and freshly ground black pepper
400g smoked back bacon, trimmed of all visible fat and chopped
1 small onion, peeled and thinly sliced
255g cherry tomatoes, halved
2 tbsp passata
½ level tsp Dijon mustard
½ tsp Worcestershire sauce
1 level tbsp tomato purée
227g spinach
1. Preheat the oven to 200°C/Gas 6. Prick the potatoes all over with a fork and place directly on the oven shelf. Cook them for 1 hour.
2. Squeeze the lemon juice over the cucumber, sprinkle with the dill and seasoning to taste and mix well. Set aside.
3. Fifteen minutes before the end of the potatoes’ cooking time, place the bacon and sliced onion in a large saucepan. Cook over a high heat for 10 minutes, stirring frequently. Add the halved cherry tomatoes and passata and cook for 5 minutes.
4. Whisk the mustard, Worcestershire sauce, tomato purée and 6 tablespoons of water together. Add it to the bacon and tomato mixture and cook for 30 seconds.
5. Steam the spinach, or cook in the microwave, and drain.
6. Remove the potatoes from the oven and cut each one in half. Spoon the bacon and tomato mixture over the top and serve with some cucumber salad and a portion of spinach on the side.
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