Points to remember:
Maple bacon relish
Fry 100g smoked bacon lardons until very crispy. Turn down the heat, then stir in 3 tbsp red onion marmalade and 1 tbsp maple syrup. Cook for another minute or until glossy and well combined. Leave to cool a little before serving.
Mix 1 crushed clove garlic with 2-3 tsp harissa paste, then fold through 150g yogurt to create a ripple effect.
Tarragon special sauce
Combine 1/2 small bunch chopped fresh tarragon, 1 tbsp white wine vinegar, 1 small finely chopped shallot and 75g mayonnaise.
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