1

Make the pickled red onions at least 1 hour in advance to get the maximum flavour and for the colour to develop into a lovely pink pickle. Peel and thinly slice the red onion using a knife or a mandoline.

2

Juice the lemons into a bowl with the onions and season with sea salt. Stir to combine until the onions are mostly submerged in the juice. Allow to sit at room temperature until ready to use. These can be stored in a jar in the fridge for up to a week.

3

Preheat the oven to 200°C (400°F), Gas mark 6. Wash and halve the potatoes lengthwise.

4

Peel the garlic and finely chop the rosemary leaves.

5

Bash the garlic, rosemary and thyme leaves using a pestle and mortar. Once finely ground, add the Dijon, salt, pepper and oil and mix together.

6

Arrange the potatoes on a large baking tray and drizzle with the pestle and mortar mix. Toss together in the tray to combine. Bake in the oven for 35-40 minutes until golden and crisp then serve immediately.

7

While the potatoes are roasting, line a rimmed baking sheet with parchment paper, lay the bacon on top, and sprinkle with some black pepper. Place in the oven for 5 minutes or until the bacon is almost cooked.

8

Remove from the oven and brush on all sides with maple syrup. Season again with pepper and return the tray to the oven for another 2-3 minutes, until the bacon is glossy and browned. Remove and set aside to cool and harden.

9

For the dressing, peel finely grate the garlic using a microplane or press through a garlic crusher. Finely chop the chives and dill. Hold back some of the herbs to garnish.

10

Stir together the garlic, herbs and Greek yogurt and season to taste.

11

Place the potatoes on a platter. Break the bacon into bite sized pieces and scatter over the potatoes. Top with pickled red onions, plenty of chives and dill and drizzle generously with the dressing.