Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel). 

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, in a large bowl, combine the mayonnaise, wholegrain mustard (use less if you'd prefer things milder), cider vinegar, hard Italian style cheese and half the honey (see pantry for amount). 

Cut the tomato into 2cm chunks and toss through the dressing. Set aside.

Trim the baby gem, separate the leaves, then tear into bite-sized pieces - you'll add it to the dressing later. 

Tear the ciabatta into roughly 2cm chunks. Pop the ciabatta onto another baking tray in a single layer.

Drizzle with oil, season with salt and pepper and toss to coat. Bake the croutons on the middle shelf until golden, 8-10 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins, then remove from the heat.

Stir the remaining honey through the cooked bacon. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

When everything's ready, add the baby gem, roasted potatoes and croutons to the large bowl with your dressing and tomato. Toss to coat. 

Taste and season with salt and pepper if needed.

Share the creamy potato salad between your serving bowls.

Scatter over the honeyed bacon to finish.