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