• 1 pound small red-skin potatoes
• 3 strips bacon
• 1 small red onion, chopped
• 1 pound boneless sirloin, cut into thins strips
• 1/4 Teaspoon salt
• 5 Tablespoons honey
• 5 Tablespoons apple cider vinegar
• 1/2 Teaspoon cornstarch mixed with 1/2 teaspoon cold water
• 1 bag (6Oz) baby spinach
• 1 cup cherry tomatos halved

1. Place potatoes in a medium-sized saucepan and cover with cold water. Salt lightly. Bring to a boil and simmer 15 to 20 minutes until tender.

2. Meanwhile, cook bacon in a large nonstick skillet until crisp. Remove to paper toweling. Add onion to drippings and cook 3 minutes. Add sliced steak and salt. Cook 2 more minutes until steak is no longer pink. Remove steak and onions to plate to keep warm.

3. Add honey and vinegar to skillet; cook over medium heat 2 minutes. Add cornstarch mixture; cook for 30 seconds. Remove from heat.

4. Drain potatoes; run under cold water. Cut into quarters and place in bowl along with the crumbled bacon and steak-onion mixture. Add baby spinach, warm honey cider-vinegar dressing and tomatoes. Toss gently

As taken by Dal 1%er London

Have you got what it takes.
to be our "Chefette" of the week?

We want you to send in your pics, posing with nothing more than a chef's hat ! If you think you can handle this, email us your pics, and we will post them on this page.

Sorry geezers, no chefs wanted !