Cook the potatoes

Place the potatoes in a large pan and cover with cold water. Season generously with salt, bring to a simmer and cook for 10–12 minutes, or until tender. Drain well and leave them to steam-dry for a few minutes.

Roast until crisp

Preheat the oven to 200°C / 180°C fan / gas 6. Add 1 tbsp of oil to a baking tray and place it in the oven for a few minutes to heat. Tip the potatoes onto the hot tray, then lightly crush each one with a potato masher to create rough edges. Drizzle with a little more oil, season well and roast for 45 minutes, turning halfway, until golden and crisp.

Add the asparagus

Toss the asparagus with a little oil and seasoning, then add it to the tray for the final 10 minutes of cooking.

Make the dressing and pickled radishes

Mix the lemon zest, Dijon mustard, extra virgin olive oil, red wine vinegar, soured cream or yogurt, mayonnaise, garlic and chopped dill in a bowl. Set aside.

In a separate bowl, combine the sliced radishes with the caster sugar, lemon juice and a pinch of salt. Leave to lightly pickle for at least 15 minutes.

Cook the eggs

Bring a pan of water to the boil. Carefully lower in the eggs and cook for 6 minutes for jammy yolks. Transfer to cold water, then peel when ready to serve.

Assemble and serve

Arrange the crispy potatoes and asparagus on a serving platter. Drizzle over the dressing, scatter with the pickled radishes, then halve the eggs and place them on top. Finish with capers, dill sprigs and a twist of cracked black pepper.