Glazed baby potatoes with guanciale
These are a play on a classic Scandinavian Christmas side dish, and work alongside all sorts of mains. To get ahead, boil the potatoes the day before, then drain, cool and put in the fridge uncovered to dry out. Guanciale is a uniquely delicious cured meat made from the jowl of a pig, but if you can’t find any, use pancetta or streaky bacon instead
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