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.


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