Watercress salad with boiled Jersey Royals, roast shallots & pickled radish

• watercress↗100g 100g
• rice wine↗1 tbsp 1 tbsp

  or cider vinegar

• caster sugar↗2 tbsp 2 tbsp
• radish↗3 3

  thinly sliced lengthways

• banana shallots↗4 4

  halved

• olive oil↗50ml 50ml
• Jersey Royal potatoes↗300g 300g
• mint sprig↗1 1
• cider vinegar↗

  to serve

Step-by-step instructions

1. 1

   Wash the watercress and leave to soak in a large bowl of cold water.

2. 2

   Whisk the vinegar with the sugar and a pinch of salt. Toss the radish in the vinegar and leave to pickle.

3. 3

   Heat the oven to 200C/180C fan/gas 6. Put the shallots in a roasting tray and coat in the olive oil. Season. Arrange the shallots cut-side down and roast for 45 mins.

4. 4

   Meanwhile, put the potatoes and mint in a pan. Cover with cold water, bring to the boil and cook for 10 mins until tender. Leave to cool in the water, then drain, cutting any bigger potatoes in half.

5. 5

   Peel off the roasted shallot skins and discard. Pull apart the shallot halves and toss in a salad bowl with the potatoes, dressing and the roasting oil. Drain the watercress, then add that, season, and scatter over the pickled radishes and a little cider vinegar. Toss everything together and serve.