Warm Jersey Royals salad, spring onions and aioli

Place the Jersey Royals into a pan and bring to the boil. Reduce the heat and leave to simmer for 10-12 minutes, or until tender and just cooked through. Remove from the heat and add 3 sprigs of fresh mint to the water to infuse as it cools

Meanwhile, blanch 4 of the spring onions in salted boiling water for 2 minutes, remove and refresh in ice cold water

Place a griddle pan on a very high heat. Drain the water off the spring onions and slice in half lengthways. Brush with a little vegetable oil on the cut-side and chargrill until slightly blackened. Season with salt and set aside

While the potatoes are cooling, make a start on the aioli. Blend the egg yolks, garlic cloves, lemon juice, saffron and a pinch each of salt and pepper in a food processor

Slowly pour the olive oil into the blender in a steady stream while the food processor is running, until it forms a thick sauce

Spoon the aioli into a large mixing bowl and combine with the sliced spring onions, diced shallot, capers and chopped herbs

Once the potatoes and cool, drain and cut into bite size pieces. Combine in a bowl with the aioli and season with salt and pepper. Divide into 4 bowls and garnish with the charred spring onions and some pea shoots