Creamy Green Tomato Mackerel & Potato Salad

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Chop your waxy potatoes in half

Add the chopped waxy potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Once tender, add the potatoes to a colander and rinse under cold running water to cool

While the potatoes are in the microwave, wash your lettuce, then pat it dry with kitchen paper and roughly shred

Top, tail and chop your radishes in half

Bash your cucumber with a rolling pin and chop it into large, bite-sized pieces – this is your smashed cucumber

Remove the skin from your smoked mackerel fillet[s]

Tear the mackerel into rough, bite-sized pieces

Add your mayo to a bowl with your green tomato chutney, 2 tbsp [3 tbsp] [4 tbsp] olive oil, 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and a pinch of salt and pepper

Give everything a good mix up – this is your creamy green tomato dressing

Add the shredded lettuce to a bowl with the mackerel pieces, cooled waxy potatoes, smashed cucumber and chopped radishes

Add the creamy green tomato dressing and toss together – this is your creamy green tomato mackerel & potato salad