4 Red-skinned potatoes, about 1 ½ lb/750g

1 onion, diced

2 slices lean bacon, chopped

2 tbsp/30g cornstarch

1 cup/8fl oz 250ml vegetable broth

¼ cup/2fl oz/60 ml cider or tarragon vinegar

2 tbsp/30ml wholegrain mustard

1/3 cup/3fl oz/90ml heavy (double) cream

freshly ground black pepper

Snipped fresh chives to garnish

Using a sharp knife score around the circumference of each potato.  Place potatoes evenly around edge of microwave turntable and cook on HIGH (100%) for 5 minutes, turn over and cook for 3-5 minutes longer or until potatoes are done.  Set aside until cool enough to handle, then remove skin, and cut potatoes into 1 cm/ ½ in cubes.

Place onion and bacon in a microwave-proof bowl, cover and cook on HIGH (100%) for 3 minutes, stir, then cook for 2 minutes longer.  Stir in cornstarch, broth, and vinegar, cover and cook for 4 minutes.  Add mustard, cream, and potatoes and mix gently to combine.  Cover and cook on MEDIUM (50%) for 2 minutes or until hot.   Season to taste with black pepper and sprinkle with chives.  Serve warm.