Place the baby potatoes in a saucepan. Fill with water and add a good pinch of salt and the thyme. Bring to the boil and simmer for 20-25 minutes until just tender. Remove from the heat, drain and allow them to cool in a colander. Slice the potatoes into halves.

In the meantime, Heat a frying pan and sauté the bacon pieces in a tablespoon of olive oil until crispy.

Next, prepare the dressing. Mix together the crème fraiche, mustard, cooked bacon pieces, raw shallots, spring onion, extra virgin olive oil. Stir well, season with salt and pepper.

Preheat the barbecue to medium /high. Drizzle the halved potato with the last 2 tbsp. olive oil, sprinkle with salt and pepper and char, cut-side down, for 5-8 minutes or until lightly charred.

Place the potato on a serving plate, drizzle with dressing, sprinkle with some chives

Cover with cling film and store in the fridge until needed.