Devonshire Bean Salad

Runner and French beans make a delicious salad. For four to six helpings:

400g sliced, or whole beans

200g new potatoes - cubed and boiled

200g flaked smoked mackerel, smoked trout, or cubed smoked cheddar cheese

200g halved cherry tomatoes

4 chopped hard boiled eggs.

Dressing: whisk together, 4 tablespoons organic rape seed oil, 2 tablespoons cider vinegar, I teaspoon Devon honey, salt, and freshly ground pepper

Cook beans in salted water until just tender then refresh under cold water, drain well, and cut into bite sized lengths. Mix the beans with other ingredients and dressing. Sprinkle with chopped parsley and chives and serve on a bed of lettuce.

Good with crusty soda bread made with Devon stout in place of milk.