Mary Berry served up a tasty seafood salad with pickled veg (fennel and cucumber), and a sun-dried tomato and lemon dressing on Mary’s Foolproof Dinners.

For the For the pickled veg: 55g caster sugar, 75ml white wine vinegar, 1 large banana shallot, thinly sliced, ½ blub fennel, thinly sliced and ¼ cucumber, halved lengthways and thinly sliced.

For the salad: 4 eggs, 4 Little Gem lettuces, shredded, ½ packet (approximately 75g) lamb’s lettuce, 200g fresh white crabmeat, 300g cooked king prawns, 150g hot-smoked salmon fillets, flaked and 115g smoked salmon, cut into small pieces.

For the dressing: juice of ½ lemon, 2 tbsp sun-dried tomato paste and 8 tbsp olive oil.

See recipes by Mary in her book titled: Mary’s Foolproof Dinners available from Amazon now.