Maple syrup-glazed new potato salad with crispy pancetta and squid

Preheat the oven to 220°C/Gas mark 7

Lay the pancetta slices on a baking tray and lay another baking tray on top to flatten. Bake for 10-12 minutes, or until the pancetta is crisp and golden brown

Set the pancetta aside until completely cool, still sandwiched between the trays - this will keep the pancetta flat as it cools

Heat 2 tablespoons of the olive oil in a medium frying pan and fry the onions over a medium heat for 5 minutes, or until browned all over

Lay a sheet of foil over a baking tray and place the onion wedges and garlic in the centre. Drizzle over 1 tablespoon of olive oil, sprinkle over the thyme leaves and season with salt and freshly ground black pepper. Fold the foil over to make a parcel and seal the edges

Bake the parcel for 15 minutes, or until the onions have softened. Remove from the oven and set aside to cool slightly

Meanwhile, cook the potatoes in a saucepan of boiling water for 15-20 minutes, or until tender. Drain the potatoes and place them in cold water to stop the cooking process

Heat some of the butter in a medium frying pan and fry the potatoes for 5 minutes, or until golden brown all over

Cut the squid body in half lengthways. Lay the sheets of squid flat, then score a criss-cross pattern onto it using a sharp knife. Cut the sheets into strips and discard the tentacles

Heat the remaining oil in a medium frying pan over a high heat and quickly fry the squid until opaque - this will take around 30 seconds. Remove from the heat and stir in the rest of the butter and the lemon juice

Place the potatoes in the centre of a large serving plate. Take the onion wedges and separate each layer to make petals. Scatter these around the potatoes

Squeeze the garlic out of the skins, place in a bowl and squash to make a purée. Arrange blobs of the purée over the salad and scatter over the crisp pancetta, squid and thyme leaves. Drizzle with the maple syrup and serve