2kg The Food Heroes Marco Pierre White Roast Potatoes
30g Beef dripping
1kg Leftover roast turkey (shredded)
200g Bacon lardons
50g Maple syrup
200g Cornish brie
20g Chopped Sage
20g Chopped parsley
1. Cook the Marco Pierre White Roast Potatoes according to the packet instructions until golden and crispy.
2. Heat the beef dripping in a heavy-based frying pan. Add the bacon lardons and cook until crisp and golden. Remove from the pan and set aside.
3. Using the same pan, add the sage and fry for 1 minute until fragrant. Add the shredded turkey and cook until lightly crisp around the edges. Pour in the maple syrup and cook for 1-2 minutes until the turkey is evenly glazed.
4. Place the cooked Marco Pierre White Roast Potatoes, bacon lardons, glazed turkey, parsley and diced brie into a large mixing bowl and gently combine.
5. Divide evenly between 10 ovenproof serving dishes. Bake for 5 minutes, or until the brie has started to melt.
6. Remove from the oven and finish with a generous drizzle of No1 Chicken Gravy before serving.
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