Warm mackerel and beetroot salad

Boil the potatoes for 12-15 mins until just tender.

Flake the mackerel fillets into large pieces and cut the beetroot into bite-size chunks.

Drain the potatoes and cool slightly.

Mix the salad dressing and horseradish sauce together in a salad bowl and season.

Tip in the potatoes – they should still be warm.

Add the salad leaves, mackerel, beetroot, celery and walnuts, and toss gently.

Serve with crusty bread.