1
Preheat the oven to 200°C/180°C Fan/Gas
6
Prick the potatoes all over with a fork and place directly on the oven shelf. Cook them for 1 hour.
2
Squeeze the lemon juice over the cucumber, sprinkle with the dill and seasoning to taste and mix well. Set aside.
3
Fifteen minutes before the end of the potatoes' cooking time, place the bacon and sliced onion in a large saucepan. Cook over a high heat for 10 minutes, stirring frequently. Add the halved cherry tomatoes and passata and cook for 5 minutes.
4
Whisk the mustard, Worcestershire sauce, tomato purée and 6 tablespoons of water together. Add it to the bacon and tomato mixture and cook for 30 seconds.
5
Steam the spinach, or cook in the microwave, and drain.
6
Remove the potatoes from the oven and cut each one in half. Spoon the bacon and tomato mixture over the top and serve with some cucumber salad and a portion of spinach on the side.