Early autumn show-stoppers

Ease yourself into the new season with a decadent menu of lamb, comforting yet refreshing sides and not one, but two desserts!

New potato & radish salad with freshly boiled eggs

PREP AND COOK TIME 40 MINS

DIFFICULTY EASY

SERVES 4

INGREDIENTS

✱ 1kg new potatoes, scrubbed

✱ 4 small eggs

✱ 450g radishes, sliced thinly

✱ 4 spring onions, finely chopped

✱ 75ml extra-virgin olive oil

✱ 2 tbsp lemon juice

✱ 1 small bunch chives, finely chopped

✱ 100g rocket, washed

✱ salt and pepper

METHOD

1 Cook the potatoes in a large saucepan of salted, boiling water until tender to the point of a knife. This should take approximately 18-22 minutes.

2 Meanwhile, cook the eggs in a large saucepan of boiling water for 12 minutes. Drain and refresh the eggs with cold water from the tap for five seconds to stop them from over-cooking. Don't worry, this won't make them cold.

3 Once the potatoes are ready, drain well and pour over cold water. Drain again, pat dry, and cut any larger potatoes in half.

4 Combine the potatoes with the radishes, spring onions, olive oil, lemon juice, and chives in a large mixing bowl. Toss well to combine, and then season generously with salt and pepper.