Summery warm lemon potato salad with fresh chives and crispy bacon

 This warm lemon and chive potato salad recipe with crispy bacon makes a really easy side dish that packs a flavourful punch. It’s a firm favourite at all our bbq’s and picnics and is much healthier and tastier than the usual potato and mayonnaise combination that normally gets left to the side. Fresh, zingy and perfectly summery, I usually have to double up this recipe because it goes so quickly!

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Ingredients

2lbs/900g new potatoes, skin on and washed
4 tbsp lemon juice
1 clove garlic
1 tsp salt
1 heaped tsp whole grain mustard
4tbsp olive oil (extra virgin is the best)
a sprinkle of black pepper
2 tbsp freshly chopped chives
6 spring onions
6 slices of bacon (smoked will add the most flavour)

Method

Firstly place the potatoes in a saucepan with enough boiling water just to cover them, add some salt, and simmer them for about 15-20 minutes until they are soft when cut with a knife.

Meanwhile, slice the bacon into small strips then fry slowly on a medium to low heat until they turn dark and crispy. Once they’re crispy I always take them out of the pan and lie them on some kitchen towel so that the grease can drain out.

To make the vinaigrette, finely chop the garlic then whisk in all the other dressing ingredients. You can use pre squeezed lemon juice if you like but it won’t have the same punchy flavour as fresh lemon. Roughly chop the spring onions and chives ready to garnish with the bacon.

When the potatoes are cooked, drain them in a colander and transfer them to a serving bowl. Pour on the vinaigrette dressing while they are still hot, toss them around in the dressing to get a good coating, then finally scatter in the crispy bacon, chopped chives and spring onions and serve.

A Creamy Mushroom, Sherry and Mustard Sauce to go with Succulent Beef Steaks

I whipped up this recipe after getting bored of the usual choice of peppercorn sauce or gravy to go with our beef steaks. This sauce is creamy and full of flavour with a cheeky punch from the mustard and the sherry. It could also be used for a stroganoff style dish and is delicious with pork chops. This recipe is fuss free and perfect for a relaxed but special supper or just for a treat! Enjoy!

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Ingredients

3 tbsp of olive oil or butter
200g button mushrooms, sliced
1 garlic clove, chopped
1 sprig of thyme
100ml dry sherry
1 tbsp balsamic vinegar
150ml beef stock
2 tbsp crème fraîche
1 tbsp wholegrain mustard

Serves four

Method

Melt the butter or heat the oil in a large pan and fry the mushrooms, garlic and thyme until soft. Pour in the sherry and reduce for around 4 minutes then add in the balsamic vinegar and cook for another minute. Then pour in the stock and mix in the mustard and simmer for around 10 minutes. Remove the sprig of thyme and spoon in the crème fraîche. Put to one side whilst you fry your steaks until they are as rare or as well done as you like them. Rest the steaks for 5 minutes before serving.

Plate up with lots of roasted root vegetables or some chunky chips!