Grilled Mackerel with Warm Beetroot and Potato Salad

Method

1 Cook the new potatoes in lightly salted boiling water for 15-20min until tender. Meanwhile, mix together the horseradish, crème fraîche and lemon juice in a small bowl to make the dressing.

2 Preheat the grill to medium. Drain the potatoes. Put into a serving bowl with the red onion, beetroot and watercress.

3 Rinse the mackerel inside and out and pat dry, then season. Make three diagonal cuts on each side. Grill for 5min per side until cooked through. Serve with the salad and a dollop of the dressing.

Next time round...

Swap mackerel for 8 sardines; prepare as before. Grill 2min per side. Warm 50ml (2fl oz) extra virgin olive oil in a pan with 1 sliced garlic clove for 2min. Discard garlic. Add 2 chopped tomatoes and 1tbsp torn fresh basil. Toss cooked potatoes with 250g (9oz) each cooked green beans and courgettes and the dressing. 475cals, 26g fat (6g saturates), 25g carbs (5g total sugars) per serving.