Beef and Potato Salad Wrap

The potato salad was made with chunks of boiled potato from the day before, plus chopped marinaded red pepper (Polish style), plus the sliced onion in the marinade, chopped spring onion, and shredded tomato. Add three dessert spoonfuls of fresh mayonnaise and some freshly ground black pepper.

The herby mediterranian style wrap was the last of eight in the packet in the fridge, so I freshened it up by soaking it in warm water and leaving it to flatten for ten minutes. Cooked very briefly under glass at a low heat in a flat pan under glass (don't overdry it!)

The topside beef came from the local co-op. 25 days matured, rubbed in salt, oven roasted, and thinly cut. I added two slices of the beef (altogether 50g), and spooned the potato salad across the width of the wrap. Carefully roll up the wrap, and cut diagonally to serve.

Endless variations can be wrung on this simple filling dish. It would be good with chicken pieces, or with roast pork. Good too with something like Wiltshire ham, Brunswick ham, or something similar. Also can be made with sliced pickled gherkins or salted cabbage mixed with the mayonnaise.