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Ben and Mike make a festive recipe featuring some of Mike's least favorite ingredients!

Brussels, Bacon, and Chestnut Potato Bake


  • 2 white onions

  • 2 sprigs fresh thyme

  • 250 grams smoked streaky bacon

  • 150 grams shelled chestnuts

  • 800 grams baby new potatoes

  • 200 grams brussel sprouts

  • 50 grams blue cheese, grated

  • 300 milliliters double cream

  • 1 chunk Parmesan cheese, grated

  • 1 handful breadcrumbs

  • 2 sprigs parsley

  • 1 handful peas to serve


  1. Preheat the oven to 180°C.

  2. Quarter the new potatoes, skin still on, and add to a frying pan to sauté for 10 minutes until golden and partially cooked through.

  3. Peel and slice the onions, then fry in another pan with the oil for a few minutes. Take the leaves off the thyme and chop, adding to the cooking onions.

  4. Cut the bacon into strips and tip into the pan as well for a minute or two.

  5. Peel the outer leaves off of the brussel sprouts and wash well. Grate the brussels using a food processor or slice thinly by hand. Hack the chestnut up into pieces.

  6. Scatter all the prepared ingredients and crumbled blue cheese into a large roasting dish.

  7. Splash in a little water then pour over the cream to almost cover the potatoes.

  8. Sprinkle with the breadcrumbs and grated cheese and put into the oven for 20-25 minutes until it is golden on top and the potatoes are cooked, then sprinkle with parsley and serve with some simple steaming peas.

Brussels, Bacon, and Chestnut Potato Bake




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