Shaken Not Stirred

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Potato gaufrettes with summer-vegetable tartare

SERVES 10 // PREP TIME 30 MINS // COOK 20 MINS (PLUS SOAKING, DRYING)

The trick to making gaufrettes is to use the right potatoes – floury varieties are best. If you don’t have a mandoline with a crinkle-cut attachment, simply prepare plain-cut chips.

500 gm small potatoes, such as Maris Piper or sebago Vegetable oil, for deep-frying Nasturtium flowers, to serve AÏOLI

1 large garlic clove, crushed

2 large egg yolks

2 tsp Dijon mustard

3 tsp white wine vinegar

250 ml (1 cup) olive oil Lemon juice (optional) SUMMER-VEGETABLE TARTARE

2 zucchini, finely diced

2 heirloom Roma tomatoes, quartered, seeds removed and finely diced

1 tbsp finely chopped chives

1 tbsp salted capers, rinsed well, coarsely chopped

¼ small red onion, finely chopped

6 cornichons, finely chopped

1 Working with one potato at a time, run potato over a mandoline with crinkle-cut attachment in one direction, then turn potato 90 degrees and run potato over again, slicing to create a waffle effect. Continue to slice and turn potato every second slice so that each slice is a lattice chip. Transfer potato slices to a large bowl, then pour over boiling water and leave to soak for 5 minutes. Drain chips, then arrange in a single layer on paper towels and leave to dry.