Maple Syrup-Glazed New Potato Salad Recipe

Maple syrup glazed new potato salad with crispy Pancetta and squid

Side
easy
4
60 minutes

PT1H

This sumptuous new potatoes with pancetta recipe from Shaun Rankin makes a great summertime accompaniment. The inclusion of squid is a masterstroke, giving the dish a real depth of flavour and texture.

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Ingredients

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Metric

Imperial

400g of medium whole squid, gutted and cleaned
6 pancetta slices
2 red onions, peeled and cut into quarters
1 bulb of garlic, broken into cloves
1 bunch of thyme, leaves picked
400g of new potatoes
1 lemon, juice only
3 tbsp of maple syrup
25g of unsalted butter
5 tbsp of olive oil
salt
black pepper, freshly ground

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Preheat the oven to 220°C/Gas mark 7

Lay the pancetta slices on a baking tray and lay another baking tray on top to flatten. Bake for 10-12 minutes, or until the pancetta is crisp and golden brown

6 pancetta slices

Set the pancetta aside until completely cool, still sandwiched between the trays - this will keep the pancetta flat as it cools

Heat 2 tablespoons of the olive oil in a medium frying pan and fry the onions over a medium heat for 5 minutes, or until browned all over

2 tbsp of olive oil
2 red onions, peeled and cut into quarters

Lay a sheet of foil over a baking tray and place the onion wedges and garlic in the centre. Drizzle over 1 tablespoon of olive oil, sprinkle over the thyme leaves and season with salt and freshly ground black pepper. Fold the foil over to make a parcel and seal the edges

1 bulb of garlic, broken into cloves
1 tbsp of olive oil
1 bunch of thyme, leaves picked
salt
black pepper

Bake the parcel for 15 minutes, or until the onions have softened. Remove from the oven and set aside to cool slightly

Meanwhile, cook the potatoes in a saucepan of boiling water for 15-20 minutes, or until tender. Drain the potatoes and place them in cold water to stop the cooking process

400g of new potatoes

Heat some of the butter in a medium frying pan and fry the potatoes for 5 minutes, or until golden brown all over

20g of unsalted butter

Cut the squid body in half lengthways. Lay the sheets of squid flat, then score a criss-cross pattern onto it using a sharp knife. Cut the sheets into strips and discard the tentacles

400g of medium whole squid, gutted and cleaned

Heat the remaining oil in a medium frying pan over a high heat and quickly fry the squid until opaque - this will take around 30 seconds. Remove from the heat and stir in the rest of the butter and the lemon juice

2 tbsp of olive oil
1 lemon, juice only
5g of unsalted butter

Place the potatoes in the centre of a large serving plate. Take the onion wedges and separate each layer to make petals. Scatter these around the potatoes

Squeeze the garlic out of the skins, place in a bowl and squash to make a purée. Arrange blobs of the purée over the salad and scatter over the crisp pancetta, squid and thyme leaves. Drizzle with the maple syrup and serve