Step 1

Preheat your oven to 220°C/200°C fan/gas mark Halve the salad potatoes widthways and pop them onto a baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the peri peri seasoning. Toss to coat, then spread out in a single layer, cut-side down.When the oven is hot, roast the potatoes on the top shelf for 20 mins.

Step 2

Meanwhile, zest and halve the lime.In a small bowl, mix together the honey, lime zest, and olive oil for the dressing (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.Season with salt and pepper, then mix well and set your honey dressing aside.

Step 3

Drain the sweetcorn in a sieve. Heat a large frying pan on high heat (no oil). Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. Once charred, set aside for later.Put the pan back on medium-high heat with a drizzle of oil. Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. Set aside. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Step 4

When the potatoes have been roasting for 20 mins, remove them from the oven.Use the bottom of a bowl or pan to lightly crush each potato half. Drizzle the smashed potatoes with the honey dressing, then return to the top shelf until crispy and golden, 10-15 mins.

Step 5

Meanwhile, cut the tomato into 1cm chunks.Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out into a bowl and mash with a fork. Season with salt, pepper and a squeeze of lime juice.In another bowl, stir together the charred corn and tomato. Crumble in the Greek style salad cheese. Season with salt, pepper and a squeeze of lime juice.

Step 6

When everything's ready, share your smashed potatoes between your plates. Spoon over your bacon, charred corn salsa and top with the guacamole.Finish by spooning over the soured cream. Enjoy!