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Braised jersey royal BLT

Braised jersey royal BLT


Slowly braising the potatoes with bacon creates a rich, sticky sauce in this twist on a classic sandwich filling

  • Feeds 2 Feeds 2
  • Ready in 55 minutes

Each serving contains

  • Energy
    2993kj 720kcal
  • Fat
    High 72%
  • Saturates
    High 64%
  • Sugar
    Low 5%
  • Salt
    Med 29%

% of adult’s reference intake | Carbohydrates per serving : 26g

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  • 10g Co-op unsalted butter
  • 3 rashers Co-op British smoked streaky bacon, thinly sliced
  • 250g Co-op Jersey Royal pearl potatoes, halved
  • 100ml dry white wine (we used
  • Co-op Chilean Sauvignon Blanc)
  • 500ml chicken stock, made with
  • 1 stock cube
  • 1 Co-op little gem lettuce, quartered
  • 1 small tomato, deseeded andfinely chopped
  • 2 tbsp flat leaf parsley leaves
  • Crusty bread, to serve (optional)


  1. Heat the butter in a large frying pan over a medium heat
  2. Add the bacon and Jersey Royals, then fry for 6-8 mins, until the bacon is crisp
  3. Pour in the wine, cook for 2 mins, then add the stock
  4. Bring to the boil and simmer for 40 mins, stirring occasionally, until the potatoes are cooked through and the sauce is sticky and glossy
  5. Add a splash of water to the pan if it gets too dry
  6. Sit the lettuce on top of the potatoes for the final 10 mins of cooking
  7. Scatter over the tomato and parsley then serve — with the bread, if you like

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