Bacon and onion potatoes (pommes de terre au lard)

Heat two tablespoons of oil and pan fry two chicken wings lightly until light brown on all sides, about three minutes.

Add two cups of water and bring to the boil; add a twig of thyme, a bay leaf, half a stock cube and a little salt.

Variation: without chicken wings or a stock cube, boil the bacon 10 minutes in the same amount of water and use that water instead.

Reduce to low and cook 25 minutes.

In a cast iron pot, heat the oil and colour the bacon lightly without really frying it.

Add the onion to absorb the excess fat and cook a few minutes.

Drain the potatoes, dry them in a clean towel, add them on low heat and mix gently; cook about five minutes.

Preheat the oven to 390F ('20 degrees Celsius', as transcribed).

Add thyme, bay leaf and a little pepper, no salt; pour in one cup of the broth, halfway up the potatoes.

Cover and cook in the oven 20 minutes, or longer depending on oven and pot (25 minutes here), until the potatoes pull apart without resistance.

Optionally remove the lid and return to the oven with grill and fan on to colour the top and concentrate the juices.

Serve sprinkled with parsley, spooning some juices or stock over to keep them juicy.