Potato Quenelles with Provençale Tomato Sauce

Peel and quarter the potatoes. Measure the flour, semolina, salt, nutmeg and white pepper into a large bowl and whisk together. Pick the basil leaves from their stems, keeping the stems aside, then pit and halve the olives, rinse the capers, finely slice the garlic and finely dice the onion.

Place the potatoes in a large saucepan, cover with cold salted water, and bring to the boil. Boil until completely tender and a knife meets no resistance, about 20 minutes. Drain thoroughly, return to the hot pan, and shake over the residual heat for 1 minute to drive off moisture, then pass immediately through a potato ricer into the flour bowl while still steaming hot.

Whip the aquafaba with a hand whisk or electric beater until it reaches soft, foamy peaks, about 2–3 minutes. Fold the whipped aquafaba and the 2 tablespoons of olive oil into the potato and flour mixture using a wooden spoon, working gently until a soft, slightly sticky dough forms — do not overwork.

Cover the dough with a clean cloth and rest at room temperature for 15 minutes to allow the flour to hydrate.

While the dough rests, make the sauce: warm the 4 tablespoons of extra-virgin olive oil in a wide sauté pan over medium-low heat. Add the onion and basil stems and cook, stirring occasionally, until the onion is soft and translucent with no colour, about 8 minutes.

Add the sliced garlic and chilli flakes, if using, and cook, stirring constantly, until fragrant, about 90 seconds.

Add the tomatoes, sugar, herbes de Provence, flaky salt and black pepper. Stir well, raise the heat to medium, and cook at a brisk simmer, stirring occasionally, until reduced and thickened to a rich, jammy consistency, about 20 minutes.

Stir in the olives and capers and remove from the heat. Discard the basil stems, tear in half the basil leaves and stir through, then taste and adjust the seasoning. Keep warm over the lowest heat.

Preheat the oven to 200°C, or 180°C for a fan oven, or gas mark 6. Line a large baking tray with baking parchment and brush lightly with olive oil, then lightly flour a clean work surface.

Scoop the dough into 16 equal portions, about 50g each. Using two tablespoons dipped in flour, shape each portion into a classic three-sided quenelle — rolling between the spoons while rotating your wrist to form a smooth, oval shape — and place on the prepared tray as it is shaped.

Brush the quenelles lightly with olive oil and bake until set and golden on the underside, about 12 minutes.

Carefully flip each quenelle using a thin spatula and bake until the second side is golden and the surface feels firm to a light touch, about 8 minutes more.

Spoon the warm Provençale sauce generously across the base of four warmed plates or a large serving dish. Arrange the quenelles over the sauce, tuck in the remaining fresh basil leaves, and finish with a thread of extra-virgin olive oil.