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£2.27/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200°C, gas mark 6. Place the potatoes in a pan, cover with water, bring to the boil and simmer for 12-15 minutes, or until tender, then drain thoroughly.
Meanwhile, mix the garlic oil and rosemary in a large bowl, toss into the potatoes, stir to coat, then leave to cool. On a board, take a strip of pancetta, cut it in half, lay a potato at one end of each strip and gently roll up. Fix with a cocktail stick. Repeat until all the potatoes are wrapped.
Place the wrapped potatoes neatly on a lined baking tray and roast in the oven for 15-20 minutes until crisp and golden.
Remove and discard the plastic from the Vacherin. Return the cheese to its wooden box and place on a baking tray. Toss the thyme in the olive oil and spread on top of the cheese, then place in the oven for 5-10 minutes.
Serve the molten cheese with the skewered wrapped potatoes and some cornichons.
Typical values per serving when made using specific products in recipe
Energy | 2,892kJ/ 696kcals |
---|---|
Fat | 52.9g |
Saturated Fat | 28.9g |
Carbohydrates | 21.5g |
Sugars | 1.7g |
Fibre | 1.3g |
Protein | 33.5g |
Salt | 1.2g |
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