cod & potato salad
 

feeds 2, ready in 20 mins

300g Co-op Jersey Royals
80g baby spinach leaves
2 Co-op British free range eggs
240g pack Co-op cod loins
Zest and juice of ½ lemon
2 tbsp half fat crème fraîche
Handful flat leaf parsley, chopped

1 Put the Jersey Royals in a pan of water. Bring to a boil, cover and simmer for 15 mins, until tender. Add the spinach for the last 2 mins of cooking, then drain.

2 Meanwhile, add the eggs to a pan of boiling water and cook for 6 mins. Remove from the pan and transfer to a bowl of cold water. When cool, remove the shells, roughly chop the eggs and set aside.

3 While the eggs are cooking, add the cod to a large frying pan, cover with water and a lid and simmer for 5 mins, until opaque and cooked through.

4 Remove the cod with a slotted spoon-and break into pieces. Put in a serving dish with the eggs and lemon zest. Add the creme fraiche, half the parsley and mix.

5 Slice the Jersey Royals and add to the dish along with the spinach. Squeeze over the lemon juice, add the rest of the parsley and serve.