Recipes

Flamed mackerel with rhubarb chutney, roasted beetroot and pickled shallots

Rhubarb and mackerel may seem unusual but it is actually a classic combination. Pair with beetroot and pickled shallots for a special supper.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the mackerel and chutney

For the roasted heritage beetroots

  • ½ bunch baby heritage beetroots, cleaned, leave a little stalk on
  • 75g/2¾oz unsalted butter

For the pickled shallots

To serve