Key Points:

Serves 4

500g new potatoes, gently scrubbed

3 or 4 rashers of streaky bacon

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2 cloves of smoked garlic

2 Tbs Greek yoghurt

2 Tbs sour cream, mayo or creme fraiche

3 tsp of Dijon or seed mustard

Juice and finely grated zest of 1 lemon

Salt and freshly ground black pepper

Chervil

1

Boil the potatoes until tender when tested with a skewer but not falling apart. Drain and cool.

2

Grill or fry the bacon until crispy. Slice the garlic into fine slivers.

3

Combine the yoghurt and sour cream then stir through the mustard, lemon zest and juice. Taste for seasoning, adding more mustard if preferred, then serve with plenty of chervil.