Bacon fat roasted vegetables with melted cheese

Step 1

Preheat the oven to 200/180C Fan/Gas 6.

Step 2

Heat a medium frying pan over a medium heat and add the bacon to a pan along with the rosemary. Cook until the bacon crisps and then remove and set aside, reserving the fat from the pan.

Step 3

Place the vegetables onto a baking tray. Pour the bacon fat over the vegetables, season with salt and pepper and roast in the oven for 20 minutes or so until soft.

Step 4

To make the warm Comté cheese mixture, preheat a grill to medium. Mix all the ingredients together in a bowl, spoon into 2 small oven-proof dish and place under a medium grill until bubbling.

Step 5

To serve, scatter some croûtons and the roasted vegetables over the cheese and top with the watercress and crisp bacon.