TO BUY

• 1kg baby potatoes - cut into roughly 3cm pieces
• 500g steaky bacon - cut into lardons
• 100ml extra virgin olive oil
• 50ml verjuice
• 1 tbsp seeded mustard
• A large pinch sea salt flakes
• 1 bunch of mint - leaves picked
• 1 bunch of parsley - leaves picked
• 1 bunch of basil - leaves picked
• 1 bunch of dill - leaves picked
• 1 tbsp pink peppercorns

TO DO:

1. In a large saucepan, cover potatoes with cold, well-salted water.
2. Bring to the boil, turn the heat to medium and simmer for 10 minutes, or until the potatoes are just cooked through.
3. Drain thoroughly, letting the steam carry away any excess water.
4. Meanwhile, in a pan over medium heat, cook the lardons till crispy.
5. Add the potatoes to the bacon pan and toss gently. You want to cover the potatoes in bacon fat, but don't let them break up too much.
6. Add the oil, verjuice, mustard and salt to a large bowl. Whisk vigorously to emulsify. Everything will combine and become a little creamy looking.
7. Add the warm potatoes and bacon and all the herbs to the bowl and toss to coat everything in the dressing.
8. Tumble onto a serving platter and sprinkle crushed peppercorns over the top.