Goat's Cheese, Bacon, Roast Potato and Kale Salad

Meanwhile, halve and peel the red onion. Chop each half into 3 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).

Pop the carrots and onion wedges onto another baking tray. Drizzle with oil, sprinkle over the cumin, then season with salt and pepper.

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 a little more oil, season with salt, then return to the top shelf of your oven until crispy and golden, 10-15 mins.

Meanwhile, heat a drizzle of oil in a small saucepan on medium-high heat.

Add the garlic, cook for 1 min, then add the fig jam, half the balsamic glaze and the water for the sauce (see pantry for amount). Bring to the boil, then remove from the heat. Set aside.

Once the carrots and onion are cooked, remove them from the oven. Lay the kale on top, drizzle with oil and season. Return the tray to the oven and roast until crispy, 4-6 mins.

Meanwhile, heat a drizzle of oil in a pan on medium-high heat. Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.