GIZZI ERSKINE’S GRIDDLED MACKEREL WITH BEETROOT

serves 4

● 6 baby beetroot (heirloom are best if you can find them)

● 2tbsp light soy sauce

● 2tbsp rice vinegar

● 2tbsp pure sesame oil

● 2 ½ tsp sugar

● 4 boneless mackerel fillets

● Olive oil, for rubbing

● Sea salt flakes

● 2 handfuls salad leaves

● 1tbsp sesame seeds

● Lemon wedges, to serve

STEP 1 Put the beetroot into a pan of water and bring to the boil. Cook for 10 mins, then refresh in cold water. Rub off the skins, but keep the roots on. Cut into quarters. STEP 2 Put the soy sauce, rice vinegar, sesame oil and sugar in a pan over a medium heat and cook for 10-15 mins, until reduced. Add the beetroot and coat with the glaze. STEP 3 Put a pan over a high heat until it starts to smoke. Rub a little oil on the mackerel skin and add salt. Place in the pan, skin-side down. Cook for 2 mins on each side. STEP 4 Arrange the mackerel on serving plates with the beetroot and salad leaves. Drizzle over any leftover glaze, sprinkle with sesame seeds and serve with lemon wedges.

● Celeb chef Gizzi says, “This mackerel dish combines the best British ingredients with cupboard staples. It’s a joy to eat.”