This recipe for potatoes was supplied Doug Papworth from DeVine Tapas & Wine Bar

• 40gm butter
• 6 rashers lean bacon (diced)
• 3 medium Forest Reef Potatoes, diced
• 1 onion sliced
• 440gm corn kernels (with juice if using canned)
• 40gm creamed corn
• 3 teas. finely chopped thyme
• 1 clove garlic (finely chopped)
• 1 cup sliced celery
• 1 bay leaf
• salt & pepper to taste
• ½ cup sour cream
• Dash of worcestshire sauce
• 3 cups chicken stock

Melt butter in a large saucepan over medium heat. Cut off rind and fat from bacon and add to pan. Cook for two minutes. Add onion and garlic, cook for further two minutes or until soft. Stir in celery, bayleaf and thyme. Cook for three minutes. Add stock and potato and bring to the boil. Simmer for 15 minutes. Add corn and check that potato is tender. Just prior to serving whisk in worcestshire sauce and sour cream.

Note: Try to cut all ingredients to a similar size.