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1
Make a double recipe of the Garlic Mayonnaise on the previous page.
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2
Use more garlic if you like an intense and pungent aioli.
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3
Trim and prepare the vegetables: Peel the carrots and leave them whole with half an inch or so of stems attached.
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4
Separate the cauliflower into florets of similar size.
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5
Top and tail the beans.
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6
If the potatoes are small, wash and leave them whole; otherwise, peel and cut into chunks of similar size.
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7
Bring a pot of salted water to a boil, and cook the prepared vegetables separately, until just tender.
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8
Roast the peppers, peel and seed them, and cut into strips (page 85).
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9
Or leave the peppers raw, cut out the membranes and seeds, and cut into strips.
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10
Peel the eggs, and cut into halves or quarters.
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11
Stem the cherry tomatoes and cut in half, or core larger tomatoes and cut into slices.
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12
Clean the squid, season with salt and pepper, and thread the bodies and tentacles separately onto bamboo skewers.
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13
Grill the squid over a hot fire.
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14
If cooking fish, season the fish with salt and pepper, moisten with olive oil, and either grill or bake the fish until just cooked.
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15
Arrange the vegetables, squid, and eggs on a large platter, and serve family style with the aioli and fresh crusty bread.
