Boxing Day potato salad

1. Combine the radishes, vinegar, sugar and a pinch of salt in a bowl. Set aside for 30 minutes, stirring now and then. Meanwhile, cover the potatoes with cold water in a large saucepan, add a pinch of salt and bring to the boil. Simmer over a low heat for 20 minutes, then tip into a colander, refresh under cold water and drain. Cut the potatoes into 2-3cm pieces. Turn the oven to low.  

2. Put 1½ tbsp oil in a large frying pan over a medium-high heat. Add ½ the potatoes, season and fry for about 8 minutes, tossing the pan regularly, until golden. Add ½ the caraway seeds and fry for a further minute. Transfer to a dish, cover with foil and keep warm in the oven. Repeat the process, cooking the remaining potatoes in 1½ tbsp oil and adding the remaining caraway seeds, until golden and crisp. 

3. Whisk together the lemon zest and juice, garlic, mustard, 1 tbsp of the radish-pickling liquid and the remaining 2 tbsp oil. Season and toss with the potatoes, drained radishes, shredded Brussels sprouts, dill and chicory leaves, then serve on a platter.