Cooking Instructions
1.
Preheat the oven to 200°C/180°C fan/gas mark 6. Toss the
potato wedges (6)
in a roasting tray with the
cayenne pepper (2 g)
,
ground cumin (2 g)
, the
garlic granules (3 g)
, a drizzle of oil and some salt and pepper. Roast for 15 minutes, then add the
kidney beans (1 tin)
and roast for a further 15 minutes, until crisp.
2.
Meanwhile, on a baking sheet, lay out the
Select Farms smoked back bacon rashers (1 pack)
and roast for 15 minutes, until crisp. Remove and set aside.
3.
Top the potatoes with the
grated cheese (100 g)
and return to the oven for another 5 minutes, until melted.
4.
Break up the bacon into shards and scatter over the potatoes. Spoon over the
soured cream (300 g)
and scatter over the
salad onions (2)
and
coriander (1 handful)
.