Warm Roast Potato, Chicken, Bacon and Crispy Kale Salad

Meanwhile, halve and peel the red onion. Chop each half into 4 wedges.

Trim the carrots (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 onto another baking tray. Drizzle with oil and half the honey, season with salt and pepper, then sprinkle over the cumin. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

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.

Return to the top shelf of your oven until crispy and golden, 10-15 mins.

When ready, remove the carrot and onion tray from the oven. Lay the kale on top of them, drizzle with a bit more oil. Return the tray to the oven and bake until the kale is crispy, 4-6 mins more.

Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the diced chicken and fry until browned all over, 5-6 mins.

Add the bacon lardons and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. Cook so there's no pink in the middle of the chicken.

Add the garlic, cook for 1 min more, then remove from the heat. Stir through the balsamic glaze and remaining honey.