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Two very simple dishes to take along to a BBQ this bank holiday weekend, you could also char the pineapple on the BBQ for added smokiness.

Charred pineapple salsa:

• 1 large pineapple
• Half a red onion, finely chopped
• Handful mint leaves, finely chopped
• Juice of one lime
• 1 red chilli, finely chopped
• Splash of virgin rapeseed oil
• Pomegranate seeds (from half a pomegranate)

1. Remove top and bottom from pineapple with a sharp knife then cut the skin off the pineapple. Cut down the flesh into spears, leaving the core behind.
2. Heat a dry frying pan over a high heat then add the pineapple spears, cook, turning occasionally until brown and charred then leave to cool before slicing into chunks.
3. Combine remaining ingredients in a bowl with the pineapple, stir and serve.

Bacon and egg potato salad:

• 3 large hard boiled eggs, peeled and roughly chopped
• 2 handfuls smoked bacon lardons
• 1kg small baby new potatoes, cooked whole then cooled.
• Handful fresh chives
• 3 spring onions, chopped
• 2 tablespoons good mayo
• Salt and pepper to taste

1. Fry the bacon lardons in a little rapeseed/veg oil until crispy.
2. Combine remaining ingredients, scatter over the bacon including any rendered fat, mix well, serve.

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