Little Gem Salad With Pancetta Crumbs

Trim the root end[s] off the little gem lettuce[s] and slice into quarters lengthways

Cut the tomato[es] into wedges

Heat a wide-based pan (preferably non-stick with a matching lid which you'll use later) with 1 tbsp [2 tbsp] vegetable oil over a medium heat

Once hot, add the pancetta and cook for 5 min or until just beginning to crisp

Meanwhile, combine the mayonnaise, red wine vinegar, dill and 50ml [100ml] milk with a pinch of salt and pepper

Stir to combine - this is your dressing

Taste for seasoning, adding more pepper if needed 

Once the pancetta is cooked, stir in the breadcrumbs and a small knob of butter

Tip: scrape up the bits of pancetta that are stuck to the pan (they're the best bits!)

Transfer the pancetta crumbs to kitchen roll and reserve the pan for the next step

Return the pan to a medium heat with 1 tbsp [2 tbsp] vegetable oil

Crack the eggs into the pan

Cover with a lid and cook for 3 min or until done to your liking

Season lightly with salt and pepper