Piccalilli potato salad

• new potatoes↗750g g

  halved

• cauliflower↗½ small

  (about 350g), broken into very small florets

• green beans↗100g g

  trimmed and halved

• sunflower oil↗

  for frying

• piccalilli300g g
• olive oil↗3 tbsp tbsp
• radishes↗8

  quartered

• baby cucumber3

  thickly sliced

• cider vinegar↗100ml ml
• sugar↗2 tbsp tbsp
• brown mustard seeds1 tsp tsp
• large red onion↗1

  or 2 small, finely sliced

Step-by-step instructions

1. 1

   First, make the pickled onions. Pour the vinegar and 50ml water into a small saucepan. Add the sugar, 1 tsp salt and the mustard seeds and simmer over a medium heat, stirring occasionally until the sugar has dissolved. Put half the onion into a heatproof bowl and pour the hot liquid over. Leave to cool slightly, then cover and leave to pickle in the fridge for 2 hrs.

2. 2

   Bring a large pan of salted water to the boil and cook the potatoes for 10 mins. Add the cauliflower and beans, and cook for 2 mins more, then drain.

3. 3

   Heat a depth of 3cm sunflower oil in a small heavy-based saucepan until a small cube of bread dropped into the oil turns golden within 20 seconds. Carefully drop the rest of the onion into the oil and fry for 1-2 mins, or until golden and crisp. Transfer to a sheet of kitchen paper and sprinkle with salt – this will help keep the onions crisp.

4. 4

   Mix the piccalilli and olive oil together in a bowl. Toss with the cooked potatoes, cauliflower and beans, along with the radishes and cucumbers. Toss in the pickled onions, then tip into a serving bowl and top with the crispy onions.