CHARRED CORN, DILL AND NEW POTATO SALAD

If you can find waxy salad potatoes such as Pink Fir Apple or Anya, they will impart beautiful, nutty flavour to this warm salad, but a more common variety such as Charlotte will also work splendidly. Dressing the spuds with a vinegary dressing while still warm is an excellent trick to ramp up the flavours. You will need a griddle pan or white-hot barbecue to char the sweetcorn. Failing that, use a medium grill.

SERVES 6 AS A SIDE

25 minutes to prepare, 25 minutes to cook 1 small red onion, halved and finely sliced 3 tbsp red wine vinegar

1 tsp unrefined sugar

3 tbsp plain yogurt or buttermilk

4½ tbsp extra virgin olive oil

2 small bunches dill with stalks, finely chopped 750g Pink Fir Apple or Anya potatoes

3 large sweetcorn cobs, any leaves removed 200g feta cheese, drained and crumbled

■■ Start the pickling a few hours, or even days, before the salad is needed. Combine the sliced red onion with 2 tbsp red wine vinegar, the sugar, a pinch of salt and 1 tbsp water in a small bowl. Set aside for at least 2 hours, or up to 4, stirring occasionally. The onions can then be used or chilled for up to 5 days. Transfer 1½ tbsp pickling liquid to a second bowl and whisk in the remaining 1 tbsp vinegar, the yogurt or buttermilk, 4 tbsp olive oil and most of the dill, seasoning to taste to make a tart dressing. If it’s too tart for you, add a pinch of sugar to soften.

■■ Put the potatoes in a large saucepan, cover with cool water and add 2 large pinches of salt. Bring to the boil, partially cover and simmer for about 18 minutes, until the potatoes are tender. Drain in a colander and when just cool enough, slice thickly and toss with the dressing in a serving dish.

■■ Meanwhile, lightly brush the sweetcorn with the remaining ½ tbsp oil and season well. To cook, either place a griddle pan over a high heat until smoking or, even better, have a barbecue lit with white-hot coals. Griddle or barbecue the cobs for 6-8 minutes, turning with tongs until lightly charred on all sides. Use a sharp knife to shuck the corn in strips.

■■ Add the corn to the potatoes with the feta and toss lightly. Scatter with the onions and the remaining dill to finish.