Loaded Bacon, Honey and Peri Peri Smashed Potatoes

Meanwhile, zest and cut the lime into wedges.

In a small bowl, combine the honey, lime zest, olive oil for the dressing (see pantry for amount) and a squeeze of lime juice. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Season with salt and pepper, then set your honey dressing aside.

Drain the sweetcorn in a sieve. 

Heat a large frying pan on high heat (no oil). Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. Once charred, set aside for later.

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

When the potatoes have been roasting for 20 mins, remove them from the oven.

Use the bottom of a bowl or pan to lightly crush each potato half. 

Drizzle the smashed potatoes with the honey dressing, then return to the top shelf until crispy and golden, 12-15 mins.

Meanwhile, cut the tomato into 1cm chunks.

Add the tomato chunks to the charred corn bowl. Crumble in the Greek style salad cheese. Season with salt, pepper and a squeeze of lime juice. Toss to combine.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto your board. Cut into 2cm chunks. Season with salt, pepper and a squeeze of lime juice.