Comber Earlies with Young Buck, butter, scallions and crispy bacon

Ingredients:

1kg Comber Earlies, scrubbed and cut into 2cm thick slices
2 tablespoons oil
100g grated Young Buck cheese
50g soft butter
2 tablespoons chopped lovage ( or substitute a mixture of chopped celery leaves and parsley)
6 slices streaky bacon
8 scallions, split and brushed with oil

Method:

Cook the potatoes in boiling salted water until cooked through. Drain and pat dry on kitchen paper. Heat 2 tablespoons of the oil in a large pan and cook the potatoes until crisp and golden on both sides.
Cook the bacon until crisp and chop.
Mix the cheese, butter and lovage together and add to the potatoes. Stir to coat. Place the scallions on a hot griddle pan to wilt.
Place potatoes in a bowl and scatter over bacon and scallions and serve.