Jersey royal and pancetta hash with chicory and maple hazelnuts

Method

1. Dice the potatoes. Heat a good splash of olive oil in a frying pan over a medium-high heat, then fry the pancetta until golden and crisp. Add the potatoes and fry, stirring occasionally, for 15 minutes or until just crisp and tender.
2. Meanwhile, roughly chop and toast the hazelnuts in a small pan with a little more oil over a low-medium heat. Add the maple syrup and cook for another minute or two until sticky.
3. Season the potatoes, chop a few fresh flatleaf parsley sprigs, then toss through. Make a dressing with 1 tsp sherry vinegar, 4 tsp extra-virgin olive oil and a squeeze of orange juice. Halve the chicory, then drizzle with the dressing. Serve with the hash, topped with extra chopped fresh parsley and the maple hazelnuts.