• 500 g mini new potatoes
  • 2 garlic cloves, crushed
  • 0.5 tbsp English mustard powder
  • 1 large egg yolk
  • 125 ml rapeseed or vegetable oil
  • Juice of 1/2 lemon
  • 200 g small spring carrots, tops on
  • 2 heads of chicory
  • 100 g radishes, tops on if available
  • Sea salt


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Wash and drain the potatoes, toss with 1 teaspoon sea 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 at first, 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 trim the green tops. 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 aïoli.


    Get ahead: make the aioli the day before and chill. Roast the potatoes an hour ahead.

    Note: this recipe contains raw/partially cooked egg.

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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