The simplest of salads, this classic combination differs only in that each guest should remain free to drizzle as much or as little vinegar and oil as he or she pleases. Cooking all the ingredients in the same pot will save on washing up.

• 200g potatoes (desiree are ideal)
• 200g flat green beans
• 4-8 eggs
• 1 tsp salt
• black pepper (optional)
  
• balsamic or white wine vinegar

• extra virgin olive oil
• ploughman’s white loaf to serve

Peel the potatoes and cut into roughly 2.5cm cubes. Place in a pot and cover with water. Trim the beans and cut in half then place in the pot with the potatoes and add the rinsed eggs and salt. Bring the lot to the boil and simmer until the potatoes are tender. The beans and eggs will be ready at the same time. Drain and set aside. Peel the eggs and cut

In 5cm thick slices. Layer the drained beans, potatoes and eggs on one large or four smaller plates. Serve with pepper, vinegar, oil, bread and red wine. Serves 4.