Heat the oven to 220C/200C fan/gas 7. Cook the potatoes in a pan of boiling salted water for 10-12 mins. Drain in a colander, then shake gently to rough up the edges.

Meanwhile, combine the flour, onion granules, rosemary and some seasoning in a bowl. Pour the oil into a baking tray and put in the oven for a few minutes to heat up.

Tip the potatoes into the bowl with the flour mixture and toss to coat. Carefully tip the potatoes into the hot oil in the tray, then roast for 30 mins, or until crisp and golden, turning halfway through.

For the sauce, melt half the butter in a frying pan over a medium heat and fry the bacon for 5-6 mins until starting to crisp, then remove to a bowl using a slotted spoon. Set aside.

Add the rest of the butter to the pan and cook the sprouts for 8-10 mins until softened. Add the garlic paste, Worcestershire sauce and mustard, and cook for 5 mins more. Return the bacon to the pan, tip in the cream and season to taste. Cook for 2-3 mins more, or until the sauce has thickened slightly.

Remove the potatoes from the oven, tip onto a serving platter and spoon over the creamy sauce. Serve hot.