2 tbsp capers
1 pinch saffron
500g new potatoes
1 bay leaf
100g radishes, quartered
125g French beans, halved
1 tbsp cider vinegar
Small bunch of chervil
Small bunch of parsley
1 tsp Dijon mustard
1 garlic clove, finely chopped
60g olives, halved
- Place the capers in a mug of cold water to soak. Mix the saffron with 1 tbsp of hot water in a small bowl and leave it to steep.
- Give the potatoes a scrub. Cut small ones in half and larger ones into quarters. Fill a large pan with cold salted water. Add the potatoes, eggs and bay leaf. Bring to the boil. After exactly 6 minutes from the moment of boiling, remove the eggs. Pop in a bowl and cool quickly in cold running water.
- Once you have removed the eggs, keep the potatoes cooking until they are tender to a knife tip, then drain them and leave to one side to steam dry and cool a little.
- Put a frying pan on to heat. Add the cider vinegar and 3 tbsp water. Add the radishes and beans with a good pinch of salt. Cook on a high heat, stirring often, for 4-5 minutes, until the liquid has reduced to nothing. They should be partly cooked but still have a slight bite to them. Remove from the heat and keep to one side.
- Drain the capers and coarsely chop them with the chervil and parsley leaves. Peel the eggs when cooled.
- To make the dressing, mix the mustard, mayonnaise and half the garlic with the saffron water. Mix well and season. Add more garlic to taste.
- Mix the warm potatoes with the radishes, any reserved good radish tops, beans, olives, herbs and capers. Divide between 2 plates and top each with a cut egg. Artfully spoon over the dressing.
This beautiful recipe is by www.riverford.co.uk