LUNCH today:
A sparklingly, fresh salad to complement and cut the rich oiliness of the stuffed mackerel fillets.
Just one large fennel bulb (outer leaves removed), one large spring onion (outer layer removed), one long celery stick (sliced thinly), several large red radishes (sliced thinly) and some chopped parsley to sprinkle over.
Add some lightly pan roasted sunflower seeds–if you have them and a dressing of the juice of a lemon, some salt and pepper to taste and three or four tablespoons of the best olive oil you have, whisked in.
Turn everything over carefully so the dressing gets to visit all corners!
Robin Ellis 