6 Servings
Preheat oven to 180°C. Peel and grate the potatoes coarsely, then squeeze to remove excess water. Add the potato flour, then mix well. Stir in the Parmesan, thyme and ghee, season with salt and pepper, then mix thoroughly.
Divide the mixture into four, then cook in a heated waffle iron for 8 minutes, until deep-golden. Drain on kitchen paper.
Meanwhile, fry the D’Orsogna Maple Glazed Streaky Bacon in the olive oil in a large pan over a moderate heat for 6 minutes, until well-browned. Add honey and cook until the D’Orsogna Bacon is glazed. Set aside. Put the baby tomatoes in a roasting pan and bake for 10 minutes, then toss with the onion, baby cumbers, parsley and vinaigrette.
Drizzle the waffles with barbecue sauce and mustard, then stack with bacon and tomato salad.
