Maple syrup-glazed new potato salad with crispy pancetta and squid

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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.

First published in 2015





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
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
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
Heat some of the butter in a medium frying pan and fry the potatoes for 5 minutes, or until golden brown all over
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
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
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
First published in 2015

Shaun Rankin’s cooking exudes effortless self-confidence.

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