Creamy Bacon and Baby Gem Salad

Meanwhile, in a large bowl, combine the mayonnaise, wholegrain mustard, cider vinegar, cheese and half the honey. 

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 the oil is hot, add the bacon lardons. Stir-fry until golden, 4-5 mins.

Remove from the heat and stir through the remaining honey. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

When everything is ready, add the baby gem, tomato, potato and croutons to the large bowl with your dressing. Toss to coat. 

Taste, and season with salt and pepper if needed.