Lunch on the run
Tinned mackerel on rye with pickled cucumber and yoghurt
In a jar, shake 3 tbsp cider vinegar with ½ tsp caster sugar and a pinch of salt and pepper. Finely slice ¼ cucumber and ½ shallot into the jar, along with a few sprigs of dill. In another jar, stir 3 tbsp natural yoghurt with salt, pepper, a little olive oil and water. Pack the jars along with 2 slices of rye bread in foil and 1 tin of mackerel fillets in oil. At lunch, unwrap the rye, toast and butter it. Drain the mackerel, put on the toast, spoon the yoghurt dressing over and top with pickles.