2kg The Food Heroes Marco Pierre White Roast Potatoes
x10 Cumberland sausages
150g Slow roasted tomatoes
150g Roasted brussels sprouts (halved)
x10 Rashers streaky bacon
50ml Vegetable oil
100g Butter
x10 Large free range eggs
20g Chilli flakes
1. Cook the Marco Pierre White Roast Potatoes according to the packet instructions until golden and crispy.
2. Oven cook the Cumberland sausages until core temp reaches 72°C, once cooked leave to cool slightly then slice in half lengthways.
3. Par-boil the Brussels sprouts for 5 minutes, then drain well. Add the sprouts and roasted tomatoes to the roast potatoes and return to the oven for 5 minutes to heat through and lightly colour.
4. Grill the bacon until crispy. While the bacon is cooking, gently heat the Essential Cuisine Hollandaise Sauce according to the pack instructions and keep warm until ready to serve.
5. Heat the oil in a non-stick frying pan and add 10g of butter per egg. Stir in the chilli flakes, then crack in the eggs one at a time. Fry until the whites are set and the bottoms are golden and crisp.
6. To assemble, portion the Marco Pierre White Roast Potatoes equally between 10 dishes. Add one sausage and one rasher of bacon per bowl. Drizzle with the warm Signature Hollandaise Sauce, then add the egg and a drizzle of the Carolina Mustard Style BBQ Sauce. Finish with a herb of your choice.
Chicken, Leek & Onion Gravy Loaded Roasties
Christmas Dinner Loaded Roasties 
Festive Cheese Burger Roasties
Festive French Onion Loaded Roasties 
Festive Mushroom & Chestnut Loaded Roasties
Pigs in Blanket Loaded Roasties
Steak & Onion Gravy Loaded Fries 
Turkey Tikka Loaded Roasties 
Turkey, Bacon & Brie Loaded Roasties
