Fifine’s Aïoli

• 1 pound salt codfish
• 6 potatoes in their jackets
• 6 sweet potatoes

Soak codfish overnight in cold water. Boil fish and vegetables – white and sweet potatoes in their jackets, whole baby marrows and carrots and French beans – separately. All vegetables should be tender but still quite firm, and on no account overcooked. Serve hot vegetables, hard-boiled eggs in their shells and raw tomatoes on large serving dishes decorated with lettuce and sprigs of fresh herb