This potato salad is even better the next day, after the flavours have had a chance to mingle and the potato has absorbed some of the dressing.

1. Steam the potatoes and beetroot for 15-30 min. Time will vary depending on the size of your beetroot and potatoes, so check them regularly and remove when a knife or skewer can easily be driven through them). When ready, remove from the heat.

2. When cool enough to handle, peel the beetroot (you can leave the skins of the potatoes on) then chop the beetroot and potatoes into small cubes.

3. Combine the potato and beetroot in a bowl with the celery, onion, hard-boiled eggs and chives.

4. To make the dressing, simply whisk together the vinegar, mustard, olive oil and yoghurt. Toss the dressing with the vegetables, season with salt and pepper and set aside.

5. Lightly oil the mackerel and season with salt and pepper. Grill on an outdoor barbecue or griddle pan skin-side down until the skin is nicely charred and the fish is fully cooked (this shouldn’t take long).

6. Serve the mackerel on a bed of salad leaves with a helping hand of the potato and beetroot salad.

Enjoy!