Tomato, Chipolata and New Potato Lunch Box

I bought River Cottage Every Day by Hugh Fearnley-Whittingstall for my father a couple of years ago and have longed to cook from it ever since. So, while dog sitting a couple of months ago, I wrote down a couple of the recipes and today I finally did one for lunch using the left over chipolata's from our supper last night.

This is incredibly simple, you don't really need a recipe for it but the dressing is delicious and is actually a nice filling lunch even though it doesn't look much.

Tomato, Chipolata and New Potato Lunch Box

Serves 1

4 cold boiled  new potatoes cut into large chunks
a handful of sweet, ripe cherry tomatoes
2-3 cold, cooked chipolata sausages

For the dressing:
1 tsp English mustard
1½ tsp cider or white wine vinegar
2 tbsp rapeseed oil
a small pinch of sugar
salt and pepper

You can obviously use as many potatoes, tomatoes, sausages as you like. I used this amount and was the right amount for my lunch... and I have a big appetite.

1. To make the dressing, whisk all the ingredients together in a bowl to combine.

2. Put the potatoes and tomatoes in a bowl, trickle most of the dressing over the top and toss together.

3. Transfer to your lunch box, place the chipolatas on top and trickle over the remaining dressing.



  1. Really nice idea! I will have to try! Hope pregnancy is going well! xxx