Photo: Kate Whitaker
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.
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.
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.