Put the potatoes in a pan of water and bring to the boil. Cook until the point of a knife will slip in with just a little resistance. Remove from the heat, drain and immediately flush with cold water to prevent further cooking. Allow to cool and then cut into slices half a centimetre thick.

Put in a large bowl.

It's time to get that big salad bowl out of the cupboard

Pull any touch strings from the celery stalks, and wash off any dirt.

Slice them thinly, across the grain, then rinse and pat dry. Add the celery and crayfish to the bowl and toss together with the olive oil, lemon juice, parsley, some freshly ground black pepper and a pinch of Maldon salt flakes. Serve topped with half a boiled egg, and decorate with a few celery leaves.

FRESH GOAT'S CHEESE AND BEETROOT SALAD WITH RED WINE VINEGAR AND WALNUT VINAIGRETTE

(Serves two)

Preheat the oven to 200C/Gas Mark 6. Wash the beetroot, but do not trim off the point or stalk or it will 'bleed' as it cooks. Rub with a little olive oil and cover with foil. Place in the oven for 30 minutes then remove the foil. Roast for a further 10 to 15 minutes until tender when pierced with a knife (reduce the cooking time by 10 minutes if using small beetroot). Set aside to cool.

Cut the cheese into 2 x 1cm sticks. Slice the beetroot and divide between two plates. Put the cheese, onion, herbs, walnuts, extra-virgin olive oil and vinegar in a bowl and mix gently, but well. Put equal amounts on to the plate with the beetroot, season with sea salt, grind over some black pepper and serve.

12:47pm Friday 2nd May 2008

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