Instructions: Boil the potatoes in their skin.

Slice the bacon, leaving its rind on, into 1 inch (2.5 cm) lengths.

Fry to crisp in its own fat, in a non-stick pan.

Divide the watercress into four helpings and put them on four large plates.

Slice the warm or cold potatoes lengthways and put them on top of the watercress.

Spoon out the bacon and sprinkle it on the potatoes.

Add the sunflower oil and the wine vinegar to the bacon fat, bring to the boil, scrape up and sprinkle over the salads.

Serve.

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