Recipes and styling Raphaella Frame – Tolmie Photographs Sean Calitz Food assistant Cassidy Nydahl Ingredients:

• 500g new potatoes
• 3T olive oil
• 1/2t Dijon mustard
• 1T fresh chives, snipped
• 1/2 red onion, sliced
• rare roast beef, sliced, to serve

Directions:

Halve the new potatoes and cook them in salted boiling water until tender. Drain and set aside. Combine the olive oil, Dijon mustard and chives in a small bowl and add the potatoes. Toss through to coat. Add the red onion slices and combine. Serve with slices of rare roast beef.

Serves 2