Bacon Cobb Salad With Garlic Ranch Dressing

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Chop your red potato[es] into bite-sized pieces

Combine the chopped potato, ground smoked paprika, 3/4 of your dried oregano (you'll use the rest later!), a pinch of salt and pepper and a drizzle of olive oil on a baking paper-lined baking tray (or two!) then put in the oven for an initial 20 min or until tender – these are your smoky potatoes

Add your egg[s] to a pot of boiled water and bring to a boil over a high heat

Once boiling, cook for 9 min for a just-set boiled egg, then fill a bowl of very cold water and add the boiled egg[s] to the bowl and set aside

While the egg is cooking, wash your lettuce, then pat it dry with kitchen paper and roughly shred

Chop your tomato[es] finely and season with a pinch of salt and pepper

Peel and finely grate your garlic

Cut your avocado[s] in half lengthways, around the stone[s]

Remove the stone[s] using a spoon, then scoop out the avocado flesh and slice finely

Peel the cooled boiled egg[s] and slice

After the initial 20 min, remove the tray[s] from the oven and push the potatoes to one side

Add your smoked streaky bacon to the other side of the tray[s], then return it to the oven and cook for a further 12-15 min or until the bacon is golden and crispy

Combine your mayo and grated garlic (not a big garlic fan? Try using less!) in a small bowl with your white wine vinegar, the remaining dried oregano and 1/2 tsp [3/4 tsp] [1 tsp] sugar

Add a pinch of salt and pepper and a drizzle of olive oil and give everything a good mix up – this is your garlic ranch dressing