British-style patatas bravas
- 600g British Baby Pearl Potatoes, halved
- 3 tbsp sunflower oil
- 1 large onion, chopped
- 2 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- 3 tbsp Extra Special Caramelised Onion Chutney
- 1 tbsp coarse-grain mustard
Pre-heat the oven to 220C/200C Fan/Gas 7. Toss the potatoes with 2 tbsp of the oil, then cook in a roasting tin for 40 minutes, until golden.
Heat the remaining oil in a pan. Cook the onion until soft and starting to colour.
Add the Worcestershire sauce, balsamic vinegar, chutney and mustard, plus 50ml water. Simmer for 15 minutes, stirring, until you have a thick sauce.
Pour the sauce into bowls and top with the potatoes.