Cheddar, broccoli 'n' bacon salad

Instructions

• Partially fill a large saucepan with hot water and bring to a boil over high heat. Meanwhile, cook bacon in a large frying pan, preferably non-stick, over medium-high heat. Turn occasionally until crispy, about 4 minutes. Remove to paper towels. Slice broccoli stalks from florets. Cut florets into small chunks. Peel stalks, then thinly slice. Thinly slice onion. In a large bowl, stir mayonnaise with sugar and vinegar.

• Add broccoli stalks and florets to boiling water. Return to a boil, then cook until bright green, 1 to 2 minutes. Drain, then rinse with cold water. Drain well again and gently squeeze out excess water. Pat dry with paper towels. Add broccoli, onion and cheese to bowl with mayo mixture. Crumble bacon overtop, then stir to evenly mix. Salad is best eaten the day it's made, but will keep well, covered and refrigerated, overnight. Before serving, however, taste and add more mayo, if needed.