Warm potato salad

Place potatoes in a saucepan and cover with plenty of cold water. Place over high heat and bring to the boil. Cook for 10 minutes or until tender. Drain well.

Meanwhile, heat frying pan over medium heat. Add pancetta; cook for 2-3 minutes or until crisp. Transfer to a plate lined with towel. Add asparagus to pan and cook, tossing, for 2-3 minutes or until bright green and tender crisp. Transfer to a bowl.

Reduce heat to low. Add the leek to the pan and cook, turning occasionally, for 2-3 minutes or until leek is softened and lightly caramelised. Transfer to the plate.

Place oil, vinegar, peppercorns, mustard and honey in a screw-top jar; shake until well combined. Taste and season.

Break pancetta into pieces. Combine the potato, pancetta, asparagus and leek in a serving bowl. Drizzle with dressing to serve.