Photo by: Colin Campbell

Jersey royals, samphire and buttered radishes

Print Recipe

700g Jersey royal potatoes, well scrubbed and quartered
200g samphire
1 good pinch saffron
30g unsalted butter
400g radishes, trimmed and halved
Olive oil, to drizzle
4-6 lemon wedges, to serve
Salt and black pepper

For the aïoli:

1 egg yolk
2 tsp lemon juice, or more to taste
1 tsp cider vinegar
1 garlic clove, peeled and crushed
1 pinch sugar
160ml mixed light and extra-virgin olive oil

It doesn't get much more seasonal or British than this. Buy potent radishes, not the dull ones sold at most supermarkets. Serves four to six.

Method

Make the aïoli first, so you can get that little dread out of the way. Put the egg yolk, two teaspoons of lemon juice, vinegar, garlic, sugar and some salt in the bowl of a food processor. Turn on the motor and start adding the oil in the tiniest of trickles. Once the mixture takes on a mayonnaise-like consistency, start adding the oil a bit faster. Taste, and add salt or lemon juice as necessary.

Put the potatoes in a pot filled with salted water, bring to a boil and simmer for a few minutes, until the potatoes are just done. Drain and set aside. Bring another pot of water to a boil, blanch the samphire for two minutes, drain and refresh under cold water. Infuse the saffron in a tablespoon of boiling water.

When you are ready to serve, melt the butter in a large frying pan. Once it starts sizzling, add the radishes and fry on medium heat, stirring occasionally, for three minutes, until they begin to turn golden but don't lose all their redness. Lift them from the pan and keep somewhere warm. Add the potatoes to the pan, raise the heat, add the samphire, the saffron and its liquid, and quickly heat up as you shake the pan. Add the radishes and most of the tarragon - save some to garnish - and stir gently: you don't want the veg to break up.

Pile on to plates, top each serving with a generous spoonful of aïoli, drizzle with oil and finish with some tarragon. Serve with a lemon wedge.

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