Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

2 potatoes, washed and cut into thin fries
2 sweet potatoes, washed and cut into thin fries
50 mL rapeseed oil
2 tomatoes, cut into large dice
3 spring onions, cut into thick slices
1 (15 ounce) can red kidney beans, drained
4 cooked Quorn deli bacon flavoured rashers, cut into large pieces
50 g cheddar cheese, grated
a sprinkling of French's^® Crunchy Onions
a generous portion of French's^® Classic Yellow Mustard

Preparation Method

• TAKE two large baking trays and place the potato and sweet potato evenly on both trays.
• DRIZZLE and coat with the oil. Place in a preheated oven set at Gas Mark 5, 190°C (375°F) for about 25-30 minutes until crisp and golden.
• MIX together the tomatoes, spring onions and red kidney beans. 
• TAKE two heat proof bowls or two pieces of foil and one piece non-stick baking paper – place the three pieces together on a baking tray & then scrunch the edges to create a ‘take away’ plate or use two bowls.
• SCATTER with potato & sweet potato fries, top with a large spoonful of the tomato salsa mixture, followed by bacon pieces, grated cheese and French's Crunchy Onions. Place back in oven for about 5 minutes until the cheese had melted and everything just warmed through.
• ADD a large squeeze of French's mustard and serve on a pile of napkins.