This recipe works nicely with herring, sardines or even red mullet in place of the mackerel. The idea is that the finely ...

Brush the mackerel with oil and place skin side down ... Cook for 30 seconds then mix into the beetroot thoroughly. Marinate for an hour before serving. Cut each potato into 4 discs.

If you fancy even more punchy, fiery flavour, then use the peppered smoked mackerel fillets. A sweet and earthy beetroot salad with soured cream mellows things out a bit. Boil the potatoes in ...

He's got mackerel fillets with sardine ketchup on toast, and whole mackerel with beetroot and apple salad. Mackerel with tomato and sardine ketchup on toast First make the ketchup, heat a large ...

Rotisserie beetroot, blow torched mackerel, and a flambéed brandy sauce are all on the menu. Skip to main content Tom Kerridge Secrets of the Pub Kitchen : Season 1 Episode 10 ...