Roast potato and brussels sprout Caesar salad

If your roasties have gone a bit soft, pop them into the oven (covered with foil) to reheat at 180C for 10 minutes, then remove the foil and cook for a further 5 minutes

In a pestle and mortar, mash the anchovies and garlic with a pinch of salt

In a mixing bowl large enough to hold the salad, add the egg yolk, mustard, vinegar and some salt and pepper. Whisk everything together then add a little of the oil, whisking continuously. Continue adding the oil a little at a time until the dressing emulsifies. Whisk in the anchovies and garlic followed by the grated cheese and check the seasoning

Toss with the potatoes, sprouts, lettuce and onion and serve topped with more grated Parmesan