Salads, cold sauces & dressings

Fish salads are perfect for outdoor eating in the summer, whether they are based on a piece of fish off the barbecue or a freshly poached piece of fish served on some interesting salad leaves and asparagus tips or a salad of summer beans tossed with olive oil and a good dressing. Simplicity and fresh ingredients are the keys to a good salad and I love growing my own interesting salad leaves, such as purslane, land cress and a mesclun mix that you can just cut, wash and serve.

You don’t always have to cook the fish for salads - if you have ultra-fresh scallops, say, they can just be sliced and dipped in some lemon juice and olive oil, seasoned and served.