DAILY DINNERS

Make the dressing by mashing the anchovy fillet, if using, and combining with the remaining dressing ingredients, a good pinch of salt and freshly ground black pepper until well mixed. Set aside.

 Put the potatoes in a pan of salted water and bring to the boil. Simmer for 10-12 mins until tender, then remove the potatoes using a slotted spoon and leave to cool. Tip the green beans into the water and simmer for 3-5 mins until the beans are tender. Remove with a slotted spoon and plunge into ice cold water.

Carefully lower the eggs into the water and simmer for 6 mins before removing with a slotted spoon and plunging into the ice cold water.

Put the trout fillets in the water and poach for around 5 mins until just cooked through, then remove from the water and set aside. Peel the eggs and cut them in half, then set aside. Drain the beans and set them aside too.

 Tip the lettuce, rocket, beans, olives, potatoes and tomatoes into a large bowl. Pour over most of the dressing, then gently toss. Tip onto a platter, then flake over the trout and place the egg halves on top, and drizzle over the remaining dressing.