Waldorf Style Salad

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

Heat a drizzle of oil in a frying pan on medium-high heat. Add the bacon lardons and stir-fry until golden, 4-5 mins. When cooked, transfer the lardons to a bowl (but keep the pan as we will use it for the chicken). IMPORTANT: Wash your hands and equipment after handling raw meat. IMPORTANT: Cook lardons thoroughly.

Pop the now empty pan back on medium-high heat, with a drizzle of oil if needed. Once hot, lay the chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. When cooked, transfer to a plate, cover and allow them to rest. IMPORTANT: Wash your hands after handling chicken and its packaging. IMPORTANT: The chicken is cooked when no longer pink in the middle.

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 and thinly slice the spring onion. In a small bowl, combine the mayonnaise, wholegrain mustard and water for the dressing (see ingredients for amount). Season to taste with salt and pepper. Add the lettuce, apple and spring onion to a large bowl, stir in 1/3 of your mustard mayonnaise and toss to combine.