LARGE FISH AND DIPS

This type of tea has antibacterial elements and is ph neutral, which is important as acidity in food and drinks such as coffee can increase Smoked mackerel paté and chutney Serves 4 Ingredients For the chutney: 2 large red onions, finely sliced, 1 thumb-sized piece of ginger, peeled and finely chopped, 2 garlic cloves, finely chopped, 3 cooked beetroots, chopped, ½ tsp Chinese five spice, 4tbsp soft light brown sugar, 100ml red wine vinegar 100ml red wine. For the paté: 4 fillets of smoked mackerel, skin and bones removed, 2 cooked beetroot – not ones in vinegar – cut into cubes, handful of parsley, chopped, 1tbsp grated horseradish, 1 garlic clove, finely chopped, juice of ½ a lemon, 2tbsp creme fraiche, sourdough or soda bread to serve. Method 1 Ideally, make the chutney a week in advance. Combine all the ingredients in a pan. Top up with water until it reaches the level of the ingredients. 2 Bring to a simmer and cook for three hours over a very low heat, stirring at least every 30 minutes, until the ingredients soften, darken and the liquid has evaporated. 3 Set aside to cool and transfer to a sterilised jar. 4 For the paté, flake the fish into a bowl and add the rest of the ingredients, stirring with a fork. 5 Serve with the chutney and some bread. The pate will keep for up to one week in the fridge.

From Prawn On The Lawn: Fish And Seafood To Share by Katie and Rick Toogood.