This is a wonderful combination of flavours. The herbs can be varied, mint or sage could be used in place of the rosemary and raclette makes an exciting substitution for blue cheese.

400g new potatoes, preferably Jersey Royals, scrubbed

2 tbsp olive oil

1 tbsp tender rosemary leaves, finely chopped

120g blue cheese, coarsely crumbled

4-5 radishes, finely sliced

4-5 spring onions, trimmed and finely sliced

2 tbsp chives, finely sliced

2 heads red chicory, leaves separated

Dressing

1 tsp clear honey

1 tsp Dijon wholegrain mustard

3 tbsp virgin olive oil

Juice of 1 lemon

Salt and freshly ground black pepper

Oven at 190°C

Put the potatoes in a pan of salted water, bring to the boil and then let simmer for 15 minutes. Drain well before putting them into a large roasting pan.

Squash the potatoes a little – I use the back of a serving spoon to do this.  Add the olive oil and chopped rosemary. Season well. Move the potatoes around so that they become coated. Put into the oven to roast for 15-20 minutes, depending on their size. Add the blue cheese and return to the oven for a further 10 minutes. The potatoes should be golden and the cheese bubbling.

Mix all the dressing ingredients together and season to taste.

In large bowl place the chicory, radishes, chopped chives, spring onions and potatoes. Add sufficient dressing and mix carefully.

Serve while the potatoes are still warm.