Using delicious fresh Mackerel from Cornish waters, it's simply pan-fried and married with delicious creme fraiche and a sweet beetroot relish - ready to eat in just 30 minutes.

Instructions:

Beetroot Relish

Peel and grate the beetroots then finely slice the onion.

Heat olive oil in a saucepan, add the onions. Season. After 2 mins add the beetroot.

Sweat down for 5 mins, add the spices. 2 mins later add sugar and vinegar (2 tbsp sugar - 1 vinegar) Add more to create a chutney. Or less. Up to you!

Cook for a further 5 mins. Once cooked it can keep in a jar in the fridge for a week. Add more sugar/vinegar to preserve further.

Mackerel

Heat a frying pan, until red hot. Put a touch of veg oil in the pan and then skin side down lay the mackerel in the pan.

Hold down for a few seconds. Then leave alone for 2-4 minutes. Or until the fish begins to turn white.

When about 80% cooked, flip over remove from the heat and put the butter in the pan. Season.

Dress the salad leaves with olive oil and beetroots relish. Lay the mackerel on top with the Creme Fraiche.

Author: Rupert Cooper - Philleigh Way Cookery School