DECONSTRUCTED NICOISE PLATTER

This is less of a recipe and more of an assembly job and a delicious way to feed lots of people on a hot day. You can make the mayonnaise in a blender or food processor, but I find that by the time I’ve got the machine out, used it, washed it and put it away again, it’s much easier just to whisk it by hand. Even easier again… just use a good-quality shop-bought mayo and trick it up a bit by adding lemon juice or Dijon mustard to taste. I tend to use a lighter olive oil in this as the flavour can be quite strong. You could also use half vegetable oil and half olive oil.

Serves six

INGREDIENTS

1kg baby new potatoes 60ml extra virgin olive oil 2 tbsp capers, rinsed Grated zest of 1 lemon 1 handful parsley leaves, finely chopped (optional) 2 garlic cloves, peeled 175g marinated mixed olives 500g really good tinned tuna in oil, drained 12 hardboiled eggs, halved 1-2 bunches radishes, halved if large 2 handfuls green beans, halved and blanched

For the mayonnaise 3 egg yolks 1 tbsp dijon mustard 2 garlic cloves, crushed A good pinch of sea salt 250ml olive oil

METHOD

Cook the potatoes in a large saucepan of boiling water until they are completely tender when pierced with a skewer or fork, then drain. Toss the warm potatoes with the olive oil, capers and lemon zest, and season with sea salt and pepper. Once they’ve cooled down, gently toss in the parsley, if using.

For the mayonnaise, whisk together the egg yolks, mustard, garlic and sea salt until really well combined. Add the olive oil in a steady stream, whisking all the time so the mixture emulsifies and thickens as you go. Keep drizzling and whisking until all the oil has been added. If the mixture splits, just give it an extra good whisking and it should come back together. Store in the fridge until needed (it will thicken further after chilling for a while). Rub the base of your serving platter with the garlic cloves (this might sound superfluous but it truly does make a subtle difference).

Place the olives in a small bowl. Arrange the olives, tuna, eggs, radishes, beans and potatoes on the platter. Serve with the mayonnaise and some crusty bread on the side and plenty of chilled rosé.