Grand aïoli: a convivial and easy Provençal starter
This is a classic Provençal dish, revolving around a garlicky aïoli. It makes a great starter or can be bulked up for a main course. Salted cod (allow time to prepare this the day before), langoustines, eggs, potatoes and whatever vegetables are in season are all dipped into the powerful sauce.
'Here's a feast with a Southern French slant to celebrate the end of spring and beginning of summer,' says chef Alex Jackson of Leila's Shop in Shoreditch, E2. It starts with carefully chosen crudités with a punchy anchovy dip, then a simple asparagus tart with seasoned ricotta and Parmesan. Next, a grand aïoli is the most convivial of dishes, centred round a sauce fiery with garlic and heady with olive oil. The main feature is a whole roast John Dory, jumbled with clams, courgettes, more garlic and sweet basil, along with white wine, shellfish and olive oil to create ambrosial roasting juices. To finish, there is a set cream with poached cherries, their crimson liquor spiked with pastis.'
