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Monster Fingers and Gooey Dunk




Source of Recipe


Somerfield


List of Ingredients




450g-500g (1lb - 1lb 2oz) Somerfield smoked streaky bacon
1 x 750g packet frozen potato wedges
100g (4oz) Cheddar cheese, grated

FOR THE DIP
1 x 180g jar Somerfield tartare sauce
150ml (1/4 pint) mayonnaise
30ml (2tbsp) fresh chopped coriander
1/2 avocado, peeled and diced
1/2 tomato, deseeded and diced


Recipe



Preheat the oven to 200°C, 400°F, gas mark 6. Cut the bacon in half lengthways and stretch with the back of a knife. Then cut the bacon into strips at regular intervals so that they are large enough to wrap around the potato wedges and place on a baking sheet.

Bake for 20 minutes. Sprinkle over the cheese and bake for 2 minutes.

Meanwhile mix together the tartare sauce, mayonnaise and coriander until well blended. Spoon into a bowl and scatter over the avocado and tomato and surround with potato wedges.

Serves: 6-8