KEY POINTS:
Serves 4
500g new potatoes, gently scrubbed
3 or 4 rashers of streaky bacon
2 cloves of smoked garlic
2 Tbs Greek yoghurt
2 Tbs sour cream, mayo or creme fraiche
3 tsp of Dijon or seed mustard
Juice and finely grated zest of 1 lemon
Salt and freshly ground black pepper
Chervil
1 Boil the potatoes until tender when tested with a skewer but not falling apart. Drain and cool.
2 Grill or fry the bacon until crispy. Slice the garlic into fine slivers.
3 Combine the yoghurt and sour cream then stir through the mustard, lemon zest and juice. Taste for seasoning, adding more mustard if preferred, then serve with plenty of chervil.
