Christmas Leftovers with Atkins and Potts

Bacon, Brie and Cranberry Baguette 

Ingredients:

Per baguette:

1 small baguette

1 jar Atkins and Potts Honeyed Cranberry Sauce

A few slices brie

2 slices bacon

Our Method:

1. Heat an oven to 180C. Fry the bacon in a small frying pan until crispy or cooked to your liking.

2. Cut open the baguette and spread liberally with the cranberry sauce.

3. Put the brie and cooked bacon into the baguette then place onto a baking tray and put in the oven for 5-10 minutes or until warmed through and the cheese has just started to melt.

Atkins and Potts make some amazing sauces, you should try them.

Balsamic Plum: A luxuriously rich chutney made by simmering dark plums in balsamic vinegar and adding a touch of spice. An excellent accompaniment for good strong cheeses and pâté, this chutney is also a superb ingredient with duck.

Red Onion & Jalapeno: A crunchy and spicy blend of red onions and white wine vinegar, with the added heat of red and green jalapeños. This relish is great for livening up sandwiches and panini or glazing sausages, perfect for dipping tortillas and nachos, and essential at a barbecue.

Bramley Apple: Our Bramley Apple Sauce is made from Kentish Bramley Apples from Fourayes Farm in the Garden of England. It tastes just the way it should… Of apples. Traditionally served with roast pork but try it with good herby sausages or even with a little cinnamon on pancakes.

Hollandaise: A classic sauce with subtle butter and lemon notes. Traditionally served over asparagus and essential for Eggs Benedict, it also works wonderfully with fish or steamed vegetables.

Honeyed Cranberry: Fruity cranberry sauce mellowed with smooth golden honey. A perfect partner with your festive turkey or spread over a chicken breast, topped with a slice of Camembert and wrapped in filo. Also works perfectly whipped into home-made ice cream or even in a smoothie.

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