POTATOES: Preheat the oven to 425 F. wash the potatoes thoroughly, dab dry with paper towel. Stab few times with a fork, then put into a large microwaveable safe bowl and cover with a double layer of plastic wrapper. Put straight into the microwave for around 14 to 16 minutes, or until soft and cooked

HASH: put the ground beef into the largest frying pan and break it up with a wooden spoon. Add 1 tsp of salt and 1 tsp of pepper and drizzle over some olive oil. Pick in the thyme leaves ad cook until golden, stirring often

BEANS: drizzle olive oil into the second frying pan on a low heat. Finely lice the bacon and add to the pan. Toss occasionally and move the pan off the heat once the bacon is golden

HASH: peel and halve the red onion. Wash and trim the carrots an celery, then slice all of them in the food processor and set aside. When the beef is golden, pick the rosemary leaves into the pan. Crush in the 4 unpeeled cloves of garlic and add 6 Tbsp of Worcestershire sauce. Stir well, cook until nicely glazed, then add the sliced vegetables and stir again. Reduce heat to medium and remember to toss often

POTATOES: put a knife through each potatoes to check they are cooked through. Pick and finely chop the rosemary leaves, and add them to the bowl with a pinch of salt and pepper and a drizzle of olive oil. Gently toss to coat them in the flavors, then use tongs to transfer the potatoes to the hot baking tray and put under the oven to crisp up

BEANS: get your pan of bacon on a high heat. Roughly chop the tomatoes and add them to the bacon. Tip in the beans and their juices, and simmer gently to cook the liquid down

HASH: finely slice the parsley. Add most of it to the pan, reserving a few leaves. Taste and correct the seasoning, then transfer it to a large serving platter

POTATOES: take the potatoes out of the oven. Cut a cross on each one and pinch them open. Serve on top of the beef. Top each with 1 tsp of sour cream and scatter over the parsley. Take the platter to the table

BEANS: add a little extra virgin olive oil and a good splash of vinegar, then season. Sprinkle over the Greek basil leaves. Take the pan to the table