Preheat your oven to 220°C. Chop the potatoes into 3cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Use two baking trays if necessary. When the oven is hot, roast on the top shelf for 20 mins - we'll roast for longer once we've crushed them.

Meanwhile, halve and peel the red onion. Chop each half into 4 wedges. Trim the carrots and halve lengthways (no need to peel). Chop each half into thirds, then batons. Peel and grate the garlic (or use a garlic press).

Pop the carrots and onion onto another baking tray. Drizzle with oil, then season with salt and pepper, cumin and half the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Toss to coat, then spread out in a single layer. Roast on the middle shelf of your oven until golden, 20-25 mins. Turn halfway through.

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato. Drizzle the smashed potatoes with more oil, then return to the top shelf of your oven until crispy and golden, 10-15 mins.

Meanwhile, heat a medium saucepan on medium-high heat (no oil). Once hot, add the almonds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Transfer to a bowl. Pop your pan back on medium-high heat with a drizzle of oil. When hot, add the bacon lardons and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. Add the garlic, cook for 1 min more, then remove from the heat. Stir through the balsamic glaze, remaining honey and a drizzle of oil.

Once the carrots and onion are cooked, remove from the oven. Lay the kale on top, then drizzle with oil and season with salt and pepper. Bake until crispy, 5-7 mins, then remove from the oven. To serve, toss together the potatoes, veg, lardons and sticky pan juices on one baking tray, then share the salad between your bowls topped with toasted almonds. Enjoy!