Matt Tebbutt served up a tasty nicoise tartlet with fried padron peppers on Saturday Kitchen.

The ingredients are: 400g puff pastry, 1 tbsp harissa, 1 lemon, juice only, 2 tbsp mayonnaise, 1 tbsp crème fraîche, 4 waxy potatoes, cooked and sliced, 2 soft-boiled free-range eggs, 150g tin great-quality tuna, 1 handful pitted black olives, chopped, 1 tbsp chopped fresh coriander, 1 tbsp chopped fresh parsley and 6 padron peppers, fried until crisp.

For the herb oil: 1 bunch fresh parsley and 100ml olive oil.

See recipes by Matt in his book titled: Weekend: Eating at Home available from Amazon now.