An autumnal salad with smoked bacon, salami, egg and nuts

1 Set your oven to 185 degrees .

2 Bring the vinegar, sugar and cinnamon to the boil then remove from the heat.

3 Whisk in the mustard then slowly incorporate the sunflower oil, followed by the olive oil, salt and pepper and garlic.

4 Set aside approximately one third of the dressing and refrigerate the rest for another day.

5 Put the lardons on an oven tray and cook for 10-12 minutes until crisp, then add them and their fat to the reserved dressing, along with the salami, hazelnuts and drained raisins.

6 Poach the eggs for five to six minutes.

7 Meanwhile divide the salad between four bowls, spoon the dressing over the top taking the charcuterie first as you may not need to use all of the dressing.

8 Carefully lift the eggs from the pot with a slotted spoon then sit them on top of the salad and serve immediately.