Feeds 4-6

Preparation time: 25 minutes Cooking time: 20 minutes

1 large mackerel, gutted

4 free-range eggs

300g green or runner beans, cut to 2cm lengths

300g new potatoes, cut into bite-size chunks

1 romaine lettuce

Large cucumber

Small red onion

4 large ripe tomatoes (the misshapen ones from France or Spain are lovely)

100g black olives, preferably stone in

12 anchovy fillets (optional)

Handful of chopped flat leaf parsley and tarragon

For the dressing

1 fat clove of garlic

Salt and freshly ground pepper

A tbsp of red wine vinegar A tsp of Dijon mustard

5 tbsp extra virgin olive oil

Pre-heat the oven to its hottest setting. Season the mackerel inside and out with salt and pepper. Put it on some foil lightly brushed with olive oil and place on a baking tray. Bake for 10-15 minutes (until the flesh is just opaque and the outside skin crisp). Set aside in a warm place.

Put the eggs into boiling water, leave for 4 minutes, then turn off the heat and let them sit. Put the beans in a sieve in another pan of salted boiling water. Simmer for about 8 minutes until tender. Plunge the beans into iced cold water to stop them cooking. This is the easiest way to cook summer vegetables and retain their bright colours and flavour.

Make the dressing by pounding the garlic with the salt and pepper into a paste (very easy in a pestle and mortar) and then add the rest of the ingredients.

Cut the cucumber in half lengthways and scoop out the seeds. Cut each half into four lengthways and then into chunks about 1cm square. Cut the tomatoes into wedges and thinly slice the red onion. Tear up the lettuce into bite-size pieces.

Run the eggs under cold water, peel and cut into quarters. Arrange the salad in a big bowl with a base of lettuce, building up the tomatoes, peas, beans and onion and scatter with herbs. Flake the mackerel on top and dot with the eggs, anchovies and olives. Serve with crusty garlic bread spread with butter.

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