Step 1

For pickled fennel, mix fennel with 2 tsp fine salt and 1 tbsp water, and set aside for 10 minutes. Bring vinegar, sugar, spices, 100ml water and a large pinch of salt to a simmer in a saucepan over medium heat. Add fennel, stir to combine and remove from heat. Transfer to a large sterilised jar, seal, stand until cooled, then refrigerate for 2-3 days. Remainder will keep refrigerated for a month.

Step 2

Cover potatoes with cold salted water in a saucepan, bring to the boil and cook until tender (15-20 minutes).

Step 3

Meanwhile, heat a frying pan over mediumhigh heat. Add bacon rind and fry until fat renders (2-3 minutes), then remove rind and reserve. Add bacon to pan and fry until crisp (4-6 minutes). Transfer to a plate and cool briefly. Reserve fat in pan and cool briefly also, then add lemon juice and olive oil, whisk to combine, and season to taste.

Step 4

Peel and thickly slice potatoes, then combine in a bowl with leaves and herbs, and bacon. Add pickled fennel to taste and transfer to a platter. Dot salad with goat's curd, drizzle with dressing, and serve.