RECIPES

Flamed mackerel with rhubarb chutney, roasted beetroot and pickled shallots

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

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