Top with feta and olives. In a large bowl, lightly dress arugula with honey dressing and season with salt. Mound salad over potatoes and finish by scattering herbs overtop.

Mix so the warm potatoes absorb the dressing. When cool, add the herbs, olives, onion and capers and mix well. Add more dressing if needed.

Repeat with remaining oil and fillets. To serve, divide leek-potato mixture and fillets among four plates and top fish with a scattering of herb salad.

Mix potatoes, flour, sugar and salt to a dough ... After about a minute, add herbs, check seasoning and cool. Divide the dough in two and roll one into a circle and cut into quarters.

This one’s a little more grown-up than my childhood market spud – a warm baby potato salad with herbs, smoked trout and a horseradish crème fraîche dressing, and finished with trout roe that ...