|Energy (Kcal) 343|
|Saturated Fat 4.1g||20%|
|Total Sugars 3.2g||4%|
Thickly slice the potatoes and place in a pan. Cover with boiling water from the kettle, return to the boil and simmer for 15 minutes or until the potatoes are just tender.
While the potatoes cook, remove the skin from the mackerel and discard. Break the flesh into bite sized pieces and place in a large bowl.
Halve the cucumber and use a teaspoon to scoop out the seeds. Finely chop the cucumber flesh and add to the bowl. Add the lemon zest and juice and chives to the bowl and mix well.
Drain the potatoes in a colander, then add to the bowl and mix everything together. Season to taste. Serve with a crisp watercress salad.
650g Salad potatoes
250g smoked peppered mackerel fillets
finely grated zest and juice of 1 lemon
3tbsp snipped fresh chives
This dish works just as well with tinned salmon, and is a quick and tasty way to use up any leftover mash.
Turkey Bubble and Squeak with Crisp Ham Shards
This delicious recipe is perfect for using up leftover roast turkey after Christmas! Perfect when served with a runny poached egg.
Parboil and then grill for a lighter but still damn tasty Friday night sharing dish to chill out in front of the TV with, or serve at a party. Dos cervezas por favor!
A smattering of watercress adds a fresh taste to this flavoursome mix of spuds, peas, tomatoes and ham hock. This is fantastically easy but packs a tasty and fulfilling punch.
This campaign was originally produced in the framework of a programme co-financed by the European Union