• 200 – 300g leftover roast chicken, torn into pieces
• 500g new potatoes
• 8 small beetroot
• 4 eggs
• 6 – 8 salted anchovy fillets, torn
• 1 small handful tender chives, finely chopped

For the dressing

• 2 tsp Dijon mustard
• 2 tsp sugar
• ½ small garlic clove, peeled and lightly bashed
• 2 tsp cider vinegar
• 50ml sunflower oil
• 50ml olive oil
• Salt and freshly ground black pepper

First make the dressing. Place all the ingredients in a jar with a tight fitting lid and shake vigorously to combine. Taste and adjust the seasoning, sweetness or acidity as required.

Scrub the new potatoes and cut them into bite sized pieces. Place them in a pan of well salted water and bring up to a simmer. Cook for 10 to 12 minutes, or until tender. Drain and, while still warm, toss with 2 tablespoons of the dressing. Season lightly and allow to cool.

Place the beetroot in a pan of salted water and bring to a simmer. Cook for 20 to 30 minutes, or until tender when pierced with a knife. Drain and allow to cool, then peel. The skins should slip away quite easily.

Bring a medium saucepan of water to the boil. Carefully lower in the eggs and cook for 6 to 7 minutes. Drain, cool under cold running water, then peel and halve.

Choose a large shallow bowl or platter. Scatter over the dressed potatoes and beetroot. Arrange the eggs in and around them, then tuck the pieces of anchovy and roast chicken among the vegetables.

Finish the salad with the chopped chives, a little flaky sea salt, freshly ground black pepper and a generous trickle of the remaining dressing.