Potato flatbreads with smoked mackerel & jammy eggs

Name: Potato flatbreads with smoked mackerel & jammy eggs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 400 g can Essential Small Potatoes In Water, drained; 5 tbsp Greek yogurt; 100 g self-raising flour, plus extra for dusting; 300 g pack fine green beans, trimmed; 4 No.1 Longstock Gold eggs; 210 g pack Scottish hot smoked mackerel fillets, skin removed; 2 unwaxed lemons, zest and juice of 1, 1 cut into wedges; 110 g pack watercress, spinach & rocket salad; 2 tbsp extra virgin olive oil, to drizzle

Canned potatoes are a genius shortcut ingredient, saving you time cooking from scratch. A satisfying plate of colour and texture and good source of omega 3.

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HealthyHigh proteinHigh in omega 31 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

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400g can Essential Small Potatoes In Water, drained
5 tbsp Greek yogurt
100g self-raising flour, plus extra for dusting
300g pack fine green beans, trimmed
4 No.1 Longstock Gold eggs
210g pack Scottish hot smoked mackerel fillets, skin removed
2 unwaxed lemons, zest and juice of 1, 1 cut into wedges
110g pack watercress, spinach & rocket salad
2 tbsp extra virgin olive oil, to drizzle

Mash the potatoes thoroughly in a large bowl and stir in 1 tbsp yogurt. Add the flour and a pinch of salt, then work the mixture into a soft dough. Dust the worktop with a little flour, then divide the dough into 4 equal pieces and roll into rounds, approx 1cm thick.
Set a large frying pan over a medium-high heat, and cook the flatbreads, 2 at a time, for 3-4 minutes each side until lightly charred and puffed up. Keep warm in the oven, if liked.
Bring a pan of water to the boil, cook the beans according to pack instructions, then cool under running water and drain well. Fill the pan with fresh water, bring to the boil, then add the eggs and simmer for 6 minutes. Drain the eggs, cool briefly under cold water, then peel. Mash the mackerel gently in a bowl with the remaining yogurt, a good grind of black pepper and the lemon juice and most of the zest.
Spoon the pâté over the warm flatbreads, then top with the halved soft-boiled eggs. Season. Serve with the beans, dressed with some extra virgin olive oil, and leaves. Finish with plenty of black pepper, a drizzle of extra virgin olive oil and the remaining lemon zest, with lemon wedges on the side.