Radish, potato & dill salad

Put the potatoes in a large pan of salted water, set over a high heat and bring to the boil. Reduce the heat and simmer for 12-15 minutes until tender. Drain and leave to cool for about 10 minutes.

Meanwhile, put the pancetta in a large nonstick frying pan and fry over a medium heat for 2-3 minutes until golden and crisp; set aside. Put the chopped red onion in a small bowl with the lemon juice; season and mix together. Make the dressing in your serving bowl: whisk together the soured cream, mustard, oil and most of the chopped dill. Season, then toss through the slightly cooled potatoes, sliced radishes, dressed red onion and most of the crispy pancetta. Make sure everything is well-coated, then sprinkle over the remaining pancetta and dill to serve.