Get all your ingredients and equipment ready. Turn the grill on to full whack and put a baking tray underneath it to heat up. Put a large frying pan on a medium-high heat and another on a low heat. Put the thin slicer disc attachment into the food processor.
Wash the spuds, trim off any gnarly bits, stab a few times with a knife, then put into a large microwave-safe bowl and cover with a double layer of clingfilm. Put straight into the microwave for around 14 to 16 minutes, or until cooked.
Put the mince into the largest frying pan and break it up with a wooden spoon. Add 1 teaspoon of salt and 1 teaspoon of pepper and drizzle over some olive oil. Pick in the thyme leaves and cook until golden, stirring often.
Drizzle olive oil into the second frying pan on a low heat. Finely slice the bacon and add to the pan. Toss occasionally and move the pan off the heat once the bacon is golden.
Peel and halve the red onion. Wash and trim the carrots and celery, then slice all of them in the food processor and set aside. When the mince is golden, pick the rosemary leaves into the pan. Crush in the 4 unpeeled cloves of garlic and add 6 tablespoons of Worcestershire sauce. Stir well, cook until nicely glazed, then add the sliced veg and stir again. Reduce the heat to medium and remember to toss often.
Put a knife through each potato to check they are cooked through. Pick and finely chop the rosemary leaves, and add them to the bowl with a pinch of salt & pepper and a drizzle of olive oil. Gently toss to coat them in the flavours, then use tongs to transfer the spuds to the hot baking tray and put under the grill to crisp up.
Now get your pan of bacon on a high heat. Roughly chop the tomatoes and add them to the bacon. Tip in the butter beans and their juices, and simmer gently to cook the liquid down.
Click the leaves off the lettuce, then wash and spin them dry. Put into a serving bowl with the watercress. Halve and stone the avocado, then use a spoon to scoop slivers from one half into the serving bowl. Whiz the soured cream in a liquidizer with the remaining avocado flesh, the
juice of 1 lemon, 4 tablespoons of extra virgin olive oil and a pinch of salt & pepper. If it’s too thick, add a splash or two of water until you have a creamy dressing.
Finely slice the parsley. Add most of it to the hash pan, reserving a few leaves.Taste and correct the seasoning, then transfer it to a large serving platter.
Take the potatoes out of the oven. Cut a cross on each one and pinch them open. Serve on top of the hash. Top each with 1 teaspoon of soured cream and scatter over the remaining parsley. Take the platter to the table.
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.