Step 1 Fry the bacon chops in 1 tbsp oil in a heavy based frying pan for 10 mins, until browned, turning once during cooking. Remove and keep warm.

Step 2 Meanwhile bring the potatoes to the boil in salted water over a high heat and simmer for 8-10 minutes until par cooked. Drain and refresh in cold water.

Step 3 Either steam the broad beans over the potatoes for 5 mins or simmer the broad beans for 3-4 minutes. Run them under cold water and peel off the grey skins if using fresh beans.

Step 4 Heat the remaining oil and butter in the same heavy based pan over a medium to high heat and fry the potatoes until they are really brown and crisp, approx. 5 minutes, add the broad beans, parsley, season and toss. Finally sprinkle with the sherry vinegar.

Step 5 Serve alongside the bacon chops.