Put a large saucepan of water with 0.5 tsp salt on to boil for the potatoes. Chop the salad potatoes into 2cm chunks (no need to peel!). Trim the green beans then chop into thirds. Roughly chop the walnuts.

When the water for the potatoes is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 minutes. When the potatoes have 5 minutes left, add the green beans to the pan to cook. When cooked, drain in a colander and allow to cool slightly.

Heat a splash of oil in a large frying pan over a high heat. When hot, add the chicken thigh and bacon lardons. Cook stirring frequently until the chicken and bacon are both golden, 8-10 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

In a small bowl, combine the mayonnaise and wholegrain mustard. Season to taste with salt and pepper.

Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Cut the apple into quarters through the core, then cut out the core from each quarter. Thinly slice widthways. Trim the spring onion then slice thinly. Combine the lettuce, apple and spring onion in a large bowl, stir in 1/3 of your mustard mayonnaise and toss to combine.

Combine the remaining mayonnaise with the potatoes and beans in another bowl. Divide the dressed baby gem and apple between your bowls and top with the beans and potatoes. Finish with the chicken and bacon, and top with the walnuts. Enjoy!