New potatoes Nicoise

1 Toast the panko breadcrumbs in the olive oil until golden, then set aside.

2 Cut an X in the top of the tomatoes, then plunge them into boiling water for a minute, then straight into iced water. Peel, quarter, deseed and dice them.

3 Put the potatoes into a bowl and add the onions, olives, anchovies, capers, parsley, lemon, tomato dice. Season and add a little more olive oil to coat.

4 Transfer into a serving dish, then top with the crisp breadcrumbs. Serve at room temperature. These are lovely with almost any fish, chicken or lamb — perfect for a summer’s day.