Grilled purple sprouting broccoli and new potato salad with wild garlic mayonnaise

Cook the potatoes (still whole) in boiling salted water until just tender – around 5-8 minutes depending on size. Drain.

Meanwhile, make the mayonnaise. This is easiest with an electric whisk or stand mixer with whisk attachment. Add the egg yolks to the bowl of the mixer and have the oil ready in a jug. Begin to add the oil, a drop at a time until the mixture begins to thicken – once it begins to incorporate with the yolks, you can add it in a thin stream, whisking constantly on a high speed, until all the oil is used up. Whisk in the lemon juice and a generous pinch of salt, then stir in the sliced wild garlic leaves.​​​​​​

Once cool enough to handle, cut the potatoes in half lengthways and place on a rack to steam dry – this will take around 5 minutes. After this time, place them in a bowl with a glug of oil and a large pinch of salt and give them a really good shake about. This coats them in the oil and will help crisp them up. Add the broccoli and give everything another good toss in the oil.

Light the Jupiter Outback BBQ gas burners and set the heat to medium.

Place the potatoes onto the grill cut side down on one side of the grill, and the broccoli stems on the other.

Cook, turning and checking fairly frequently. The broccoli will take around 8-10 minutes, and the potatoes around 15

Once cooked, toss the potatoes with the sliced spring onions, wholegrain mustard and a tablespoon or two of mayonnaise. Serve with the broccoli and extra mayonnaise on the side.