• 

  water

  500 g
• 

  kipfler potatoes unpeeled and cut into halves (see Tips)

  1000 g
• 

  salt plus extra to season

  2 pinches
• 

  olive oil for drizzling
• 

  ground black pepper plus extra to season

  2 pinches
• 

  fresh dill fronds only (see Tips)

  3 sprigs
• 

  crème fraîche

  200 g
• 

  wholegrain mustard

  2 - 3 tsp

Pangrattato

• 

  olive oil

  20 g
• 

  day-old bread torn into pieces and crusts removed (approx. 2 slices - see Tips)

  40 g
• 

  pancetta cut into pieces (see Tips)

  100 g
• 

  rocket

  60 g