The broad beans are home alone this week as G&G pays a visit to the bright lights of London Town. As well as being slightly overwhelmed by how many people there are in our great capital (and all so well dressed), I’ve also taken to constantly shrieking ‘ooo-ooo-there-there’ as every street reveals another restaurant I want to try (on which note, cracking breakfast at Dean St Town House this morning).

Country-bumpkining aside, I’m here for work. It’s Taste of London this week and I’m demonstrating every day on AEG’s Let’s Taste Live Cooking feature which is like a pop up cookery school. Only bigger. And in a tent. And with 48 people. And lots of lovely AEG kit. And a Madonna-style microphone. Look!

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The dish I’m teaching is a classic G&G supper – seasonal, easy and just a little bit unusual. Here’s the recipe:

Pan-fried Mackerel with Pickled Rhubarb and a Rocket and Beetroot Salad

The sweet and sour flavours of the rhubarb match beautifully the oily richness of the fish. Regulars will know my love of rhubarb and especially using it in savoury dishes – see my other rhubarb recipes for more.

  • 2 mackerel fillets
  • salt and pepper
  • 1 tbsp sunflower oil
  • 1 stick rhubarb
  • 150ml cider vinegar
  • 150g caster sugar
  • 1 medium beetroot, cooked
  • handful rocket
  • 1 tbsp olive oil
  • wedge of lemon

Serves 2 (or 1 glutton)

aeg 4

Start by pickling the rhubarb. Dissolve the sugar in the vinegar over a gentle heat until clear. Chop the rhubarb into small chunks then add to the picking liquor and remove from the heat. Leave for 5-10 minutes to steep.

Meanwhile, cook the mackerel. Pour the sunflower oil into a non-stick pan and heat until just smoking. Season the fish on both sides then place the fish in the pan, skin side down. Give it a little shake to make sure there’s a film of oil under the fish then hold it down in the pan to ensure a delicious crispy skin. When the fish is almost cooked through (about 3 minutes), turn the fillet over and switch the heat off. It will finish cooking in the residual heat.

Next, chop the beetroot and mix with the rocket, olive oil, squeeze of lemon and a little salt. Pile the salad onto a plate and serve with the fish and pickled rhubarb.

A delicious, seasonal and super healthy supper in under 10 minutes!