Salt beef, red onion & potato salad with anchovies & capers


We introduced meltingly tender salt beef to our menu when we opened our café in Hampstead. We slowly braise our own salt beef for hours until tender, then shred it for this wintry weekend lunch salad. The capers and anchovies add piquancy, but it’s the salt beef that takes the limelight.


  • 1 kg baby potatoes, halved
  • 3 red onions, each cut into 8 wedges
  • 4 tbsp extra virgin olive oil
  • 6 salted anchovy fillets, rinsed and chopped
  • 500 g Braised Salt Beef, chopped or shredded
  • large bunch of flat-leaf parsley, leaves picked
  • 1 tbsp English mustard powder
  • 1 tbsp honey
  • 200 ml Rapeseed Oil & English Mustard Dressing
  • 2 tbsp capers, drained
  • salt (optional)


Preheat the oven to 200°C/fan 180°C/gas mark 6.

Put the potatoes and onions into a roasting tin. Add the oil and anchovy fillets and toss well. Roast for 30–40 minutes, until golden and soft.

Place the salt beef in a large bowl and add the potatoes, onions and parsley.

Mix the mustard powder and honey into the dressing, add the capers, then pour over the beef mixture and toss well. Taste and add salt if you wish.