• 1 tbsp vegetable oil

  • 1 shallot, sliced

  • 75g/2¾oz cooked new potatoes, sliced

  • 5 tbsp double cream

  • 1 tbsp Dijon mustard

  • 25g/1oz camembert, cubed

  • 1 slice Parma ham


  • 1.

    Heat the vegetable oil in a frying pan over a medium heat. Add the shallot and fry for one minute.

  • 2.

    Add the potatoes to the pan and fry until golden.

  • 3.

    Add the cream, Dijon mustard and camembert and remove from the heat.

  • 4.

    Heat a clean frying pan and fry the slice of Parma ham until crisp and golden. Remove and drain on kitchen paper.

  • 5.

    To serve, place the warm potato salad on a plate and top with the crispy Parma ham.

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