Matt Tebbutt served up a tasty Canadian poutine with potatoes, smoked bacon and cured cheese on Saturday Kitchen.

The ingredients are: 4 slices smoked streaky bacon, 500g baby potatoes, 1 bay leaf, 1 tbsp pork fat, 10g unsalted butter, 1 tbsp plain flour, 200ml beef stock, 100ml chicken stock, 50ml malt vinegar, 150g curd cheese or hard mozzarella and black pepper, to taste.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.