In a bowl or jar, combine white wine vinegar, water, sugar, salt and peppercorns. Stir until sugar and salt dissolve. Add sliced cucumber, red onion and julienned carrot. Press down to submerge. Let sit at room temperature for at least 20 minutes, or refrigerate for up to 24 hours. Drain just before serving.

Bravas sauce (spicy tomato)

Make sauce

Heat 2 tbs olive oil in a medium saucepan over medium heat. Add finely chopped onion and a pinch of salt; sweat until translucent, about 5–7 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in smoked paprika and hot paprika/cayenne and cook 15–30 seconds to bloom the spices. Add tomato paste and cook 1 minute. Pour in crushed tomatoes and 50 ml water or stock, bring to a simmer. Add red wine vinegar, sugar and 1 tsp salt. Simmer gently, uncovered, 10–12 minutes until slightly thickened and flavors meld. Taste and adjust salt, heat or acidity. Remove from heat and, if desired, blend with an immersion blender for a smooth sauce (or leave slightly chunky). Keep warm.

Bravas aioli

Prepare aioli

In a small bowl combine 1/2 cup mayonnaise, grated garlic, lemon juice, 1/4 tsp smoked paprika, optional pinch of cayenne or hot sauce and 1/4 tsp salt. Mix until smooth and refrigerate until plating so flavors meld.

Patatas (fried potatoes)

Par-cook potatoes (optional for extra crispness)

Place cut potatoes in a large pot and cover with cold water. Add 1 tbs salt, bring to a boil, then simmer 4 minutes until just starting to soften but still firm. Drain and let steam dry for a few minutes. Toss with 2 tbs cornstarch if using, coating evenly. (If you prefer, skip boiling and fry from raw — increase frying time.)

Fry potatoes

Pour oil into a heavy-bottomed pot or deep fryer and heat to 170°C (340°F) for the first fry. Fry potatoes in batches 4–6 minutes until pale golden and tender at center. Remove to a wire rack or paper towel-lined tray. Let cool 5–10 minutes. Increase oil temperature to 190°C (375°F). Fry potatoes again in batches 1.5–3 minutes until deep golden and crisp. Transfer to a tray, season immediately with remaining 1 tsp salt and 1 tsp black pepper.

Assembly & finishing

Divide hot crisp potatoes among plates or a shallow serving dish.

Spoon a generous amount of warm bravas sauce over the potatoes.

Dot or drizzle the bravas aioli across the top (use a spoon or squeeze bottle for neat lines).

Scatter a few tablespoons of drained pickled vegetables over the top for brightness and crunch.

Finish with a light drizzle of extra virgin olive oil, sprinkle freshly grated Parmigiano-Reggiano, and chopped parsley.

Serve immediately while potatoes are hot and crisp.