• 500g mini new potatoes
  • 2 garlic cloves, crushed
  • ½ tbsp English mustard powder
  • 1 large egg, separated
  • 125ml rapeseed or vegetable oil
  • ½ lemon, juiced
  • 200g carrots, tops on
  • 2 heads chicory
  • 100g radishes, tops on if available


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Wash and drain the potatoes and season with salt while still damp. Tip on to a baking sheet and roast for 1 hour until tender.

  2. 2

    Using an electric hand whisk, whisk the crushed garlic and mustard powder into the egg yolk. Add the oil, whisking constantly, a drop at a time, increasing to a slow, steady stream as the aioli thickens. When the oil is incorporated, season to taste with salt, pepper and lemon juice. Spoon into a serving bowl or glasses.

  3. 3

    Peel the carrots and separate the chicory leaves. Arrange the radishes, carrots and chicory leaves on a large serving platter or in the glasses with the roasted new potatoes and aioli.

Nutritional Details

Each serving provides
  • Energy 716kj 171kcal 9%
  • Fat 13.5g 19%
  • Saturates 1.8g 9%
  • Sugars 1.8g 2%
  • Salt 6.2g 103%

% of the Reference Intakes

Typical values per 100g: Energy 548kj/131kcal

Each serving provides

8.3g carbohydrate 2.0g fibre 1.3g protein

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