Roast chicken wings with pink fir apple potatoes and saffron-garlic mayonnaise

Serves 4

A good meal for a crowd to get messy, dipping everything into a fiery garlic sauce. — 24 chicken wings

— 4 tbsp vegetable oil

— juice of 1 lemon

— 2 tsp sweet paprika

— 2 sprigs of rosemary, chopped

— 500g pink fir apple potatoes, cut in half lengthways (ratte, anya or another potato can be used as a substitute)

For the mayonnaise

— 3 egg yolks

— 2 garlic cloves, finely chopped

— 12 saffron threads

— 250ml groundnut oil

— 1-2 tsp lemon juice

— petals pulled from 1 calendula

(French marigold) – if available Preheat the oven to 180C/gas mark 4. Lay the chicken wings in a large roasting tin (or two) and toss with the oil, lemon juice, paprika, rosemary and some salt and pepper.

Roast for 20 minutes, then take out of the oven and turn them. Add the potatoes, brushing the cooking juices all over them, then replace the pan in the oven for another 30 minutes or until the potatoes are cooked through.

Meanwhile, make the mayonnaise. Put the egg yolks, garlic and saffron into a bowl and whisk together. Add the oil, drip by drip to begin with, whisking all the time.

Continue until the sauce becomes thick and glossy – you can add the oil a little faster towards the end. Add some lemon juice, tasting and adding more if you like the mayonnaise to be a little sharper. Season with salt and white pepper.

Pile the chicken wings and potatoes on to a serving plate or board and serve with the mayonnaise. If you have the calendula petals, these look pretty sprinkled over. Fresh white bread or focaccia will make it all go further.