Easy tartiflette with bacon and rainbow veg recipe

Serves: 4

Preparation time: 15 minutes

Cooking time: 40 minutes

Ingredients

400g unpeeled purple sweet potatoes, cut into chunks (available from Ocado)
1 tbsp olive oil
400g finely sliced onions
150g lardons or diced unsmoked bacon
100ml dry white wine
160g cored and deseeded red pepper, cut into thin strips
160g cored and deseeded yellow pepper, cut into thin strips
200g Tenderstem broccoli, halved lengthways
100g half-fat crème fraîche
¼ tsp freshly grated nutmeg
200g Reblochon cheese
Pepper

Method

Step 1: Cook the sweet potatoes in a large saucepan of simmering water for 6-8 minutes until cooked through but not soft. Drain, then tip into a large baking dish (about 30 x 20cm and 7cm deep) and set aside.

Step 2: Preheat the oven to 220°C/200°C fan/gas mark 7.

Step 3: Heat the olive oil in a large frying pan over a medium-high heat. Add the onions and fry for 5 minutes, stirring occasionally, until starting to brown. Add the lardons or bacon and cook for another 5 minutes, stirring occasionally.

Step 4: Pour in the wine, stirring to deglaze the pan, then simmer for 5 minutes. Throw in the sliced peppers and broccoli, season generously with pepper and cook for another 3 minutes.

Step 5: Tip the mixture into the baking dish, then toss together with the sweet potatoes, crème fraîche and nutmeg. Tear the cheese apart and dot over the top.

Step 6: Bake for 15 minutes, or until the cheese turns golden brown. Leave to cool for a few minutes, then serve.

Step 7: Serve the tartiflette with a simple leafy salad and vinaigrette for added crunch, and even more veg.

Recipe from From 10-A-Day The Easy Way by James Wong (RRP £20, Mitchell Beazley), out now.

Tartiflette recipe with bacon and rainbow veg