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A Spanish classic, and perfect for casual get-togethers.


  • 16 new potatoes, cooked and sprinkled with chopped fresh mint

  • 4 rashers bacon, diced and fried until crisp

  • 1 tablespoon fresh chopped basil leaves

  • For the tomato sauce

  • 2 tablespoons olive oil

  • ½ onion, roughly chopped

  • 4 cloves garlic, crushed

  • 240g tinned tomatoes

  • 1 tbsp tomato puree

  • ¼ tsp caster sugar

  • 1 tsp vinegar

  • Salt and black pepper

  • 1 tablespoon torn basil leaves


  • 1.

    Heat the oil in a heavy based pan, add the onions and sweat off for 2-3 minutes, add the garlic, cook for a further 2-3 minutes, add remaining ingredients and bring to the simmer, turn down the heat and cook gently for 6-7 minutes. Cool slightly then blitz.

  • 2.

    Place the cooked new minted potatoes into a serving bowl, coat with a little of the tomato sauce and scatter with a little crisp diced bacon and a sprinkle of basil leaves.

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