Jerk potatoes, butterhead lettuce, crispy bacon, sour cream and chives

1 Set the oven to 190 degrees.

2 Lay the bacon out on a roasting tray and cook until crisp, then lift off on to a kitchen towel.

3 Put the potatoes on the roasting tray, turn them in the residual bacon fat and crush with a fork until they are flat and even. The flatter they are, the crispier they will be. Dust the potatoes with the jerk seasoning and bake for 20-25 minutes until crisp.

4 Meanwhile, mix the sour cream with the horseradish and chives then put into a nice presentation bowl.

5 Lay the lettuce on the base of another platter or bowl, place the dish of sour cream in the middle, then arrange the warm potatoes and bacon on top.