Seven-Layer Salad

Method

1. Lower 1 egg into a small pan of simmering water and cook 10 minutes, then transfer to cold water. Once cold, peel and chop into rough 1 cm pieces and season with a pinch of salt.
2. Lay 2 rashers rashers of streaky bacon in a cold dry frying pan and cook over medium heat for 6-8 minutes, turning, until deep gold and brittle at the edges. Drain on kitchen paper, cool, then crumble into shards.
3. Put 60 g of frozen peas in a sieve and pour a kettle of boiling water over them, then refresh immediately under cold running water. Shake dry and spread on kitchen paper — wet peas will slacken the dressing.
4. Whisk 1.5 tbsp of mayonnaise with 1 tsp of caster sugar and 1 tsp of cider vinegar until smooth and just spreadable, and season with a pinch of salt and plenty of black pepper. It should be thick enough to hold a line but soft enough to spread.