Cheesy Belgian Inspired Loaded Bacon Frites

Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper.

Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray.

Roast on the bottom shelf until softened, 15-20 mins.

When the frites have about 10 mins left, remove the tray from the oven and scatter over the bacon lardons. Return to the oven to roast for the remaining time. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, halve, peel and thinly slice the onion. Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Peel and grate the garlic (or use a garlic press). 

Melt the butter (see pantry for amount) in a large frying pan on medium heat.

Once the butter has melted, add the onion and sliced pepper. Season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. 

Add the garlic and sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

While everything cooks, grate the Cheddar cheese.

When everything's ready, in a large bowl, combine the baby leaves with the balsamic glaze. TIP: Don't add the leaves too early or they'll go soggy.