Preheat your oven to 240°C/220°C fan/gas mark 9.

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. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf for 20 mins - you'll roast them for longer once they've been crushed.

Meanwhile, halve and peel the red onion. Chop each half into 4 wedges.

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Peel and grate the garlic (or use a garlic press).

Halve any thick broccoli stems lengthways.

Pop the carrots and onion onto another baking tray. Drizzle with oil, season with salt and pepper, then sprinkle with the 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 carrots and onions have cooked for 10 mins, add the Tenderstem® broccoli to the baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast for the remaining time, until tender and crispy.

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

Once 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 and remaining honey.

When ready, toss together the potatoes, veg, lardons and sticky pan juices on one baking tray, then share the salad between your bowls.

Enjoy!