Ham, Egg & Chips Salad With Lemony Bacon Dressing

Preheat the oven to 220ºC. Finely slice the potatoes and chop them into thin matchsticks. Soak the potatoes in cold water for 10 mins, rinsing twice, and then draining and patting dry. Finely chop the rosemary and add to a tray along with the dried potatoes. Drizzle with oil and season with salt and pepper. Transfer to the oven and cook for 10 mins, before giving them a mix and returning to the oven for another 8-10 mins. Keep an eye on these, they can catch!

Meanwhile, make the mayo. Heat a pan and add ½ tbsp of vegetable oil along with the lardons. Cook on a medium-low heat until all the fat has been rendered out. Tip the fat into a measuring jug and top up with vegetable oil to make 100ml of liquid. Zest the lemon and set aside. Crack 2 egg yolks into a bowl and add the dijon, a pinch of salt and a big squeeze of lemon juice. Using a whisk, whip it all up until combined. Add a splash of the lardon oil and whisk vigorously, repeat this around 4 times — this will prevent splitting. Add the rest of the oil by pouring in a slow, gradual stream. Keep whisking until emulsified, then taste and add lemon zest, remaining lemon juice, crispy lardons and black pepper. If you find the dressing too thick, loosen with cold water.

Next, cut the tomatoes into wedges and add to a sieve, seasoning with salt. Let them hang out over a bowl, catching the juice to drink later (a treat). Tear the little gem lettuce into pieces and finely chop the chives. Bring a small pan of water to a boil and add 4 eggs before reducing to a simmer and cooking for 7 mins. Drain the eggs and submerge in icy water to stop them cooking, then peel and halve around the belly.

Once the potatoes are cooked, you're ready to assemble. Put the little gem lettuce in a bowl and mix with most of the dressing, giving it a good mix. Grab a large platter and add the little gem, potatoes, tomatoes and eggs, drizzle with dressing and top with chips and chives.