Dartmouth Mackerel Salad

Place the mackerel in a pan with a splash of vinegar, a pinch of salt and a bay leaf, bring to the boil then take off the heat and leave to cool. Remove the fish from the water and flake of the bone in chunks making sure there are no bones. Blanch the trimmed green beans. Make the dressing by mixing the vinegar with the oil and anchovies and season well. Line a bowl with the crisp lettuce leaves then lay on the tomatoes then fill the centre with the beans, onions, artichokes radishes, mackerel & basil, scatter over the eggs and olives then dress and toss at the table when everyone is sat down.