Ingredients
100g pancetta lardons
1kg baby potatoes
50g total of chopped mint and parsley
1 tsp mint sauce
75g cubed butter
75g parmesan
For the dipping sauce
50g Dijon
50g honey
150g sour cream
Method
1. Fry the lardons until crisp. Transfer to a large bowl, and the cooking fat
2. Add the spuds, butter, herbs and sauce. Season well
3. Put 2 pieces parchment (about 400mm long) on a board. Top both with another piece at an angle
4. Divide the spuds between 2 baking trays, wrap up and roast at 200°c for 1 hour
5. To make the sauce, whisk together the three ingredients
6. When the spuds are done, open the parcels and grate on the parmesan
7. Dip into the sauce
If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com
