Pop group Five Seconds of Summer joined chef Simon Rimmer in The Sunday Brunch kitchen to serve up a tasty hot potato and bacon salad with a honey and mustard dipping sauce.

The ingredients are: 100g pancetta lardons, 1kg baby potatoes, 50g total of chopped mint and parsley, 1 tsp mint sauce, 75g cubed butter and 75g parmesan.

For the dipping sauce: 50g Dijon, 50g honey and 150g sour cream.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.