Potatoes, bacon and oyster mushrooms recipe

Boil the potatoes until just tender. Allow them to cool and then cut them in half, lengthways. Set aside. Tear the oyster mushrooms into strips, also lengthways. It’s easier to do this with your hands than a knife. Set aside.

Heat 1 tablespoon of the olive oil in a wide-bottomed, non-stick frying pan and, when hot, add the bacon. When it is fizzing away nicely, lower the heat and cook until it is well done and crispy. Remove with a slotted spoon and set aside. Add the oyster mushrooms to the same pan and fry them quite hard until they are browned and slightly crispy. It’s best to do this in batches. When the last batch is nearly done, add the rosemary sprigs and pine nuts. Remove them when slightly browned and set aside with everything else. Now heat the rest of the oil and fry the cut side of the potatoes until golden brown. Return the bacon, mushrooms, rosemary and pine nuts to the pan and warm through.

Toss all the warm ingredients with the rocket or spinach, extra-virgin olive oil and balsamic vinegar (I use very little of this, just to help the taste along, not dominate it) and season. Try this with roast chicken as an unbeatable side dish for Sunday lunch.