Free Pizza

- 1 tbsp light olive oil

- 350g waxy new potatoes (charlottes or jerseys)

- 125g fine green beans, stalks trimmed

- 4 small free-range eggs (at room temperature)

- 8 good salted anchovy fillets in oil, drained

- 100g vine cherry tomatoes

- 1-2 baby-gem lettuce

- 1 handful of good black olives in oil, drained, and pitted if preferred

- 2 tbsp baby capers, drained

- 1 handful of small fresh basil leaves

Heat the grill to full blast. To make the dressing, strip the leaves from the rosemary sprig (you should be left with roughly a teaspoonful) and put in a blender with the egg yolks, garlic, mustard, vinegar and lemon juice. Mix until well combined, then, slowly, in a thin dribble, add the oil. If the dressing appears too thick, add a splash of hot water and blend until it reaches a double-cream pouring consistency. Leave to one side.

Place the mackerel, seasoned and lightly oiled, on a foil-lined grill tray. Grill for 4-5 minutes on each side. Allow to cool.

Cook the scrubbed potatoes in a large saucepan of simmering water for 15 minutes until tender, adding the beans for the last 5 minutes. Drain the beans in a colander, then plunge them into a large bowl of iced water and leave to cool completely. Drain and cut the potatoes into fairly thick slices.

Gently lower the eggs into another pan of boiling water. Return to the boil and cook for 8 minutes. Cool quickly under cold running water. Peel the eggs and cut in half. They should be only just hard-boiled, with the yolks moist and a rich golden colour.

Discard the mackerel skins and remove the flesh from the bones in nice large flakes. Be extra careful to remove all of the bones.

Cut the anchovies in half lengthways and the tomatoes through the middle. Roughly tear the lettuce leaves. Toss the mackerel pieces, potatoes, green beans, lettuce, anchovies, tomatoes, olives, capers and basil leaves loosely together in a large salad bowl. Put the halved eggs here and there before liberally spooning over the dressing.

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