Cocktail salad

Drain and reserve half the liquid from the olives, cornichons and onions and hot peppers. Put the olives, cornichons and onions and hot peppers into a large bowl, then add 2 tbsp reserved liquid. Put the remaining liquid into a small saucepan, add the potatoes and top up with a little water, if needed, to just cover them. Bring to a simmer over a medium heat, cook for 15-20 minutes, or until the potatoes are tender, then drain and allow to cool to room temperature.

Chop the saucisson into 1cm pieces. Add to the bowl of strained olives and pickles, with the garlic, thyme leaves, vermouth and extra virgin olive oil. Mix well to combine, then taste and season if needed.

Once cool, break the potatoes into bitesized pieces and add to the bowl with the cheese. Mix well, then serve on a platter with cocktail sticks, San Nicasio Potato Chips and martinis.