General: Serves 4!

[vegetarians may substitute sautéed mushrooms for bacon]

4 potatoes, peeled and cubed

olive oil and butter, for frying

mixed lettuce leaves

75g creamy blue cheese, crumbled

10-12 rashers rindless back bacon, fried and chopped

vinaigrette dressing to taste

spring onions

Parboil potatoes until just cooked.

Heat oil and butter and sauté potatoes until golden brown.

Arrange lettuce on a platter or individual plates.

Sprinkle with cheese, bacon and hot potatoes.

Drizzle with your favourite vinaigrette dressing and top with the spring onions.