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

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Ingredients

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1
Preheat the oven to 220°C/Gas mark 7
2
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
3
Set the pancetta aside until completely cool, still sandwiched between the trays - this will keep the pancetta flat as it cools
4
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
5
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
6
Bake the parcel for 15 minutes, or until the onions have softened. Remove from the oven and set aside to cool slightly
7
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
8
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
9
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
10
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
11
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
12
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
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