Fish and chips are one of the world’s great food partnerships; along with bacon and eggs, tomato and basil. They are just meant to be together!

This month we are adhering to the fish/potato relationship but with a cooler touch for summer. The potatoes are the hero ingredient in a trio of salads that will accompany our fish.

I like the textural contrasts in serving crispy golden coated fish fillets with these salads. However, feel free to use the salads to partner fish that has been grilled or BBQ.

Using baby potatoes means you don’t have to peel your spuds. Bit of a scrub (if necessary) but that is all the preparation that is necessary.

If you are not a big fan of anchovies, try soaking them in a little milk for a few minutes before using as it will minimize some of their saltiness.

Rinse capers in salt/brine in freshwater before use.

500g baby potatoes

freshly ground salt and pepper

1/2 cup good quality egg mayonnaise

2 tbsp lemon juice

1 clove garlic, finely grated

1 tsp Dijon mustard

2-3 anchovy fillets

1 teaspoon capers

Dash of Worcestershire sauce

2 tbsp freshly grated Parmesan cheese

Lettuce leaves, for serving

(1) Bring water to the boil in a large saucepan. When boiling, add a little salt to the water, add the baby potatoes and cook for about 15 minutes or until the potatoes are cooked through.

(2) While the potatoes are cooking, prepare the Caesar dressing using a food processor, or a fork wielded vigorously. Place the mayo, lemon juice, garlic, Dijon mustard, anchovies, capers and Worcestershire sauce in a food processor or bowl. Process until smooth.

(3) Drain the potatoes well and put them into a bowl. Season the potatoes generously and sprinkle with grated Parmesan cheese. The residual heat from the spuds will cause the cheese to melt slightly.

(4) Spoon the Caesar dressing, a couple of tablespoons at a time, over the potatoes until they are well coated. Serve in lettuce ‘cups’.

Hint: If you are grilling or BBQing the fish (no golden crunchy crust), try adding some small fried bread croutons to the potato Caesar Salad for a crunchy texture hit.

Forget the stereotyped nicoise salad only being partnered with tuna. The fresh tasting basics of this salad go beautifully with most fish.

A handy hint is to cook the potatoes and green beans in advance.

12 baby potatoes, cut into halves

Handful green beans, sliced into 2cm lengths

2 green shallots, finely sliced

4 roma tomatoes, deseeded and chopped

1 yellow capsicum, deseeded and cut into cubes

2-3 anchovy

12 stoned black olives

1 egg, soft boiled for three minutes

1 small clove garlic, finely grated

1 tbsp chopped chives

2 tbsp olive oil

Salt and pepper

(1) As in the previous recipe, cook the potatoes in boiling salted water until cooked through. Drain the potatoes well and allow to cool. Do the same with the green beans, but then refresh in cold water once cooked.

(2) Place the potato pieces, sliced green beans, sliced shallots, chopped tomatoes, chopped yellow capsicum, anchovy fillets and olives into a bowl.

(3) When the eggs have boiled for three minutes, remove them from the heat and put into cold water. Shell and roughly chop the eggs.

(4) Mix the chopped eggs with the garlic, chives and olive oil. With a little freshly grated salt and pepper. Spoon this dressing over the potato/vegetable mixture and toss gently to combine.

12 baby potatoes

1 avocado

Juice of 1 lime

1/2 cup good quality mayonnaise

(1) Cook the baby potatoes in boiling salted water until cooked through. Drain the potatoes well and allow to cool. Cut into quarters.

(2) Remove the seed from the avocado and scoop the flesh into a bowl. Add the lime juice and mayo to the avocado flesh and mix together thoroughly. Add the potato quarters to the bowl with the avocado mixture and gently mix together.

(3) Serve the potato smothered with the avocado/mayo mixture.