Dressed allotment salad

• new potato↗400g g
• eggs↗4
• runner bean↗300g g

  stringed and sliced

• radish↗85g g

  trimmed and sliced

• robust lettuce, like Little Gem lettuce↗1

  or Webb's

• olive oil↗2 tbsp tbsp
• white wine vinegar↗3 tbsp tbsp
• English mustard↗1 tbsp tbsp
• tub single cream↗142ml ml
• pinch cayenne pepper↗

Step-by-step instructions

1. 1

   For the salad cream: whisk all ingredients together with a pinch of salt. (Make it several hours ahead and it will thicken naturally.) 2 Cook the potatoes in a large pan of boiling salted water for about 15 mins until tender when prodded with a fork. With about 8 mins left, drop the eggs in and cook together with the potatoes. Drain and set aside to cool, then slice the potatoes and peel the eggs.

2. 2

   Cook the runner beans in boiling salted water for 4-5 mins until just cooked, then drain and refresh in iced water. Drain again and set aside.

3. 3

   Break the lettuce into leaves, wash and spin if necessary. Line a large salad bowl with the leaves, then in a separate bowl toss all the vegetables together with the oil. Pile the vegetables on top, then quarter the eggs and place around the outside. Serve the salad cream on the side for spooning over.