Bill Granger recipe: Lobster roll with tomato-and-chilli relish and chips

Serves 6

I love the freshness of this filling – light and vibrant; special but without pretence.

500g potatoes
½ tsp crushed chillies
1 tbsp olive oil
2 cooked lobster tails, meat removed from shell
1 celery stick, sliced
Handful parsley leaves, chopped
Juice half lemon
Iceberg lettuce, to serve
Bought mayonnaise, to serve
6 hot-dog rolls, to serve

For the relish

1 tbsp olive oil
250g cherry tomatoes, halved
1 red chilli, seeded and chopped
1 tsp brown sugar
2 tsp sriracha sauce

Start by making the relish. Heat the oil in a frying pan over a high heat then add the tomatoes and chilli, season with salt and toss over the heat until softened and slightly caramelised. Stir in the sugar, cook for 1 minute. Remove from the heat and stir through the sriracha sauce. Leave to cool.

For the chips, preheat the oven to 200C/400F/Gas6. Cut the potatoes into large wedges. Place on a baking sheet and season with salt and crushed chillies. Drizzle with the oil. Roast for 40 to 45 minutes, till golden. Leave to cool.

Slice the lobster meat and toss into a bowl with the celery, parsley and lemon juice. Season.

Pack the cooled chips, lobster mixture, relish and lettuce in separate, sealed containers. At the picnic, let people assemble their own hot-dog rolls, spreading them with mayo then filling with lettuce, the lobster and the relish. Enjoy with the oven chips.