Rouille

• 250 g (9 oz/2 cups) potatoes, such as King Edward or

Place the potatoes in a medium pan of cold salted water. Bring to the boil and simmer until tender, then drain thoroughly and leave to steam dry for a few minutes. Place the egg yolks, garlic, saffron and warm potato in a food processor or stand mixer fitted with the whisk attachment. Add a pinch of salt and process until thoroughly combined. With the motor running, very slowly pour in the oil