Sports Calendar

6 sprigs of chervil, leaves picked

For the vinaigrette

30g dijon mustard

45g honey

90ml white-wine vinegar

2 tsp salt

1 large pinch of freshly ground black pepper

300ml vegetable oil

120ml olive oil

Bring a medium pan of water to the boil. Carefully, using a slotted spoon, place the eggs one by one into the water and cook for 9 minutes. Remove and place under cold running water. When they are cold, carefully peel away the shells. Cut into quarters using a sharp, thin-bladed knife, dipping the knife in water or wiping it with a damp cloth to prevent it from sticking to the egg.

Wash the salad leaves and make sure they are dry, or they will dilute the vinaigrette.

Put the mackerel on a baking tray. Mix the oil, lemon juice and zest, thyme and garlic in a bowl and brush over the fillets. Season, then put the tray under a hot grill for 4-6 minutes, keeping the fish slightly pink.

Meanwhile, make the vinaigrette. Whisk together the mustard, honey, vinegar, salt and pepper in a bowl. Slowly whisk in the two oils until the vinaigrette is emulsified. Drizzle a little of the dressing on top of the fish and leave to cool slightly.

Lightly toss the salad leaves and herbs in the remaining vinaigrette. Either flake the mackerel and mix through the salad leaves or simply leave the fillets whole and serve on top of the salad, with the egg quarters around the edge.

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