Fiery Beetroot, Banger and Potato Platter Recipe
- Serves 2
- 20 mins
- 375 calories / serving
Ingredients
- 350g pack crispy potato slices
- 1 tsp olive oil
- 4 Plant Chef Cumberland-style bangers
- 180g pack Tesco Finest sweet and fiery beetroot, sliced
- 1 tbsp clear honey
- 1 tbsp English mustard
- pinch of crushed chillies
Finishing touches (optional)
- sliced pickled onions
- chopped fresh parsley
Directions
- Preheat the oven to 200°C, fan 180°C, gas 6. Cook the potato slices for 12-15 minutes or until crispy on a baking tray. Meanwhile, in a nonstick pan, heat the oil over high heat. Fry for 12-14 minutes, flipping frequently, until the bangers are golden and cooked through.
- Keep the bangers warm by removing them from the pan. Directly into the pan, grate the beetroot (wear rubber gloves to prevent the juice from staining your fingers). Stir in the honey, mustard, and crushed chillies, then cook for 2 minutes.
- Cut the bangers into small chunks and add them to the pan with the beets. Place the potatoes on a serving plate and top with the beetroot and bangers mixture. If desired, garnish with sliced pickled onions and fresh parsley before serving.
