Holiday at home

While you may be able to travel this summer, there’s a good chance your break will look a little different this year. But with these Med-inspired recipes, there’s no reason you can’t enjoy dishes from your favourite holiday destinations at home

Smane Nisose

This is my go-to summer salad – it reminds me of lazy, shaded lunches in the south of France, sipping rosé that’s a few degrees away from frozen. For this salad to really sing, you want to use the ripest tomatoes you can find (leave them to warm in the sun a little before using), waxy new potatoes and tuna in oil. The timing on the eggs is also important; the perfect ‘niçoise’ egg is halfway between soft- and hard-boiled, with a totally set white and a slightly fudgy yolk. Enjoy! Barney Desmazery

SERVES 2 PREP 20 mins

COOK 15 mins EASY

8 new potatoes

50g green beans (or a small handful), trimmed and halved

3 eggs

2 Little Gem lettuces, quartered

50g pitted black olives

2 medium tomatoes (plum are good), quartered

145g can tuna in olive oil, drained, oil reserved (see below)

For the dressing

½ garlic clove

1 anchovy fillet (optional)

1 tbsp Dijion mustard

2 tbsp red wine vinegar

4 tbsp reserved olive oil from the tuna can (topped up, if needed)

1 To make the dressing, mash the garlic and anchovy, if using, with a small pinch of salt on a board using the blade of a large knife, or in a pestle and mortar. Combine the paste with the mustard and vinegar, then slowly stir in the oil. Set aside.