Fish and chip salad

Serves 4-6
500g new potatoes
6 free range organic eggs
100g capers
bag of rocket
packet of smoked mackerel (skin removed)
for the dressing...
6 tablespoons rapeseed or mild olive oil
1 tablespoon cider vinegar
1 tablespoon brown sauce

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Wash the potatoes, then quarter them into wedge shape pieces. Put them in the oven drizzled in a little oil at 180 degrees Celsius for half and hour to 40 mins until they are golden and crispy.
Meanwhile hard boil your eggs, for six eggs place in a pan of boiling water for approx 9 minutes. remove and allow to cool under cold water.

To make the dressing get a jar of some sort, at the oil, vinegar and brown sauce, put the lid on the jar and give it a good shake. The dressing should be fairly sharp.

Once the potatoes are cooked allow them to cool for 20 minutes. Then peel the eggs and quarter them, carefully add them to the potatoes, then break up the mackerel and scatter over the potatoes, add the capers and the rocket. Finally pour over the dressing and then give the whole thing a gentle mix.  This is a really good lunchtime salad, it would also make a nice starter for a dinner party.