For 4 servings.
2 boxes The Vegetarian Butcher Smoked Bacon Strips
1 kg of floury potatoes, peeled
500 g cooked beetroot, grated
oil for frying
2 tart apples, peeled, de-cored and cut into 6 slices.
200 ml cream
a knob of butter
1 shallot, finely chopped
0.5 tbsp balsamic vinegar
salt and pepper
Fry the Smoked Bacon Bits until golden brown and crispy and set aside. Boil the potatoes in salted water until tender and warm the beetroot through in a low heat. Fry the apples on a low heat for about 3 minutes until softened. Mash the potatoes with a little cream, a knob of butter. Add the shallot, the beetroot and balsamic vinegar to the mash and season with salt and pepper. Finally stir in the Smoked Bacon Strips. Divide the mash over 4 plates and finish off with the apple slices.