Serves 4

2 Beetroot

4 mackerel

2 Shallots

olive oil

1 Bunch chives

100G rock salt

10 Cherry tomatoes

100Ml olive oil

Rocket Curly endive


Splash sherry vinegar

Virgin olive oil ( enough to bind)


Pre-heat your oven to 180. Wrap the beetroot in tin foil get a baking tray and sprinkle some salt on the tray, place the foiled beetroot on top. Bake in the oven at 180 for about 1 ½ - 2 hours until cooked. Peel the skin then dice evenly. Put the diced beetroot to one side and with the trimmings, put in a pot, with a little water, cook for a couple of minutes, then puree, pass through a fine sieve, adding a little sherry vinegar to taste, then add the virgin olive oil, this makes tyour dressing, now put to one side. Peel & chop the shallots finely, chop the chives finely also. Cut the cherry tomatoes in half. Mix in the diced beetroot, shallots and chives, season a little, add small amount of vinaigrette. And warm on the stove slowly. Pan fry the tomatoes quickly in hot frying pan, add in a little seasoning. Pop the grill on high. Place a small baking tray with some olive oil in the grill and heat, once hot, season the mackerel on both sides , put the mackerel onto the hot tray - skin side up, you’re looking for a lovely golden brown colour and crispy. Dressing the plate Place the beetroot onto the plate. Palce the mackerel half on top of the beetroot, drizzle the beetroot puree all around, do the same with the cherry tomatoes and serve Happy eating!