Potato, Bacon & Sprouts Raclette-Style Traybake

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your potatoes (skins on) into large, bite-sized pieces

Add the chopped potatoes to a large, oven-proof dish (or two!) with a drizzle of vegetable oil and give everything a good mix up

Put the dish[es] in the oven for an initial 20 min or until beginning to soften

Meanwhile, peel and finely chop (or grate) your garlic

Trim the ends from your Brussels sprouts, then cut in half

Grate your cheddar cheese

Peel and finely slice your shallot[s]

Add the sliced shallot to a bowl with your cider vinegar and mix it all together, then set aside – this is your quick-pickled shallot

Add the grated cheese and chopped garlic to a pot with your cornflour and give everything a good mix up

Add 250ml [375ml] [500ml] milk and a generous grind of black pepper and gently cook over a medium-low heat, stirring frequently

Cook for 3-4 min or until the cheese has melted and the sauce has thickened – this is your cheese sauce

After the initial 20 min, remove the dish[es] from the oven and add the halved Brussels sprouts and your bacon lardons

Drizzle with vegetable oil and return the dish[es] to the oven for a further 15 min or until the vegetables are cooked through and golden – this is your potato, bacon & sprouts traybake

Once the vegetables are golden, remove the dish[es] from the oven and pour the cheese sauce all over

Turn the grill on high and put the dish[es] under the grill for 5-6 min or until everything is golden and bubbling – this is your potato, bacon & sprouts raclette-style traybake

While the vegetables are cooking, wash your salad, then pat dry with kitchen paper

Combine the salad and quick-pickled shallots in a bowl and mix it all together – this is your quick-pickled salad