Prep time: 5 minutes

Cooking time: 1 minute

Serves: 4

Ingredients

• 110g can smoked mackerel, flaked
• 1 tortilla wrap
• 1tsp light mayonnaise
• Few snips of chives
• 4 baby gem lettuce leaves

To make this super simple (but scarily spooky) snack…

1. Slice the tortilla wrap into long, thin strips about 5mm wide.
2. Mash the mackerel and shape into 4 ‘mummies’. Gently wrap the tortilla strips around each mummy, folding the ends underneath and leaving space for the eyes.
3. Pipe 2 small dollops of mayonnaise onto each ‘mummy’ to make the eyes and top each with a small piece of chive. Serve each on a lettuce leaf.

Tip: Toasting your ‘mummies’ in a hot, dry frying pan for 20 seconds on each side will firm up the wrap and give them an authentic aged look. As an alternative to mayonnaise, use low-fat soft cheese, soured cream or tomato ketchup.

For Hallowe’en, decorate with eyeballs, spiders and cobwebs and your spooky scene will be ghoulishly great!

Prep time: 2 minutes

Cooking time: 1 minute

Serves: 2

Ingredients

• l 2 Smoked Mackerel Fillets
• l 4 tbsp Creme Fraiche
• l 1 box of Oatcakes

1. Remove the skin and flake the smoked mackerel flesh into a bowl. Break it down with a fork, the more you mix, the smoother the pâté. If you prefer a courser type, go easy with the fork.
2. Add in creme fraiche and mix it all up. If your mackerel wasn’t peppered in the first place, you might like to add some – but it should be salty enough.
3. Serve with a plateful of oatcakes.

Prep time: 5 minutes

Cooking time: 16-20 minutes

Serves: 2

Ingredients

• 2 mackerel fillets
• 2 large potatoes peeled and diced 1cm
• 1 clove garlic, crushed
• Half a chilli, sliced
• 1 tbsp curry powder
• Half a tsp mustard seeds
• 1 tsp grated ginger (optional)
• 3 spring onions, sliced
• 2 eggs

1. Boil the potatoes in salted water until just tender but retaining a slight bite, drain
2. Slash the skin of the mackerel 3 or 4 times brush the mackerel fillets with oil, season and cook under a preheated grill, skin side up until the skin is crispy, turn and cook the flesh side for one minute
3. Heat a little oil in a non stick pan, add the mustard seeds and allow to pop, next add the ginger, garlic, chilli and curry powder, cook for 1 minutes the add the potatoes, cook turning gently until they are brown and crispy
4. Fry the eggs
5. Spoon some potatoes on to a plate top with a mackerel fillet, then a fried egg

Prep time: 5 minutes

Cooking time: 5 minutes

Serves: 2

Ingredients

• 2 fillets of smoked mackerel (skinned)
• 8 cherry tomatoes (halved)
• 100g green beans (trimmed)
• 2 slices of ciabatta (toasted)
• 1 large shallot (finely diced)
• 2 tbsp grain mustard dressing
• Optional (for French toast)
• 2 eggs (whipped and seasoned)

1. Blanch and refresh the green beans
2. Heat a little oil in a frying pan – when hot add the mackerel fillets and season with salt and a turn of pepper. Cook until the pan side of the fish is crispy and two thirds cooked, turn over and cook on the other side for 1 minute, remove and keep warm.
3. Give the pan a wipe with kitchen paper and return to the heat, add a splash of olive oil and add the shallots, cook without colour for 1 minute, add the tomatoes and beans, season and toss until warmed through
4. Add the dressing and toss to coat the vegetables
5. Lay the mackerel fillets on the toasted ciabatta and spoon over the vegetables and dressing

For an extra twist, you could also cook the ciabatta as French toast:

1. 1. Soak the bread in the whipped eggs
2. 2. Heat some oil in a frying pan and add the egg soaked bread, turning once and cooking until golden on both sides

And why not add some crispy bacon on top too for an extra bit of flavour?

Prep time: 2 minutes

Cooking time: 3 minutes

Serves: 2

Ingredients

• 2 smoked mackerel fillets (cut into thick strips)
• Shredded cos lettuce
• Good quality jar of piccallili
• 2 tortilla wraps

1. Cook the strips of mackerel in a hot dry frying pan to warm through, then remove and keep warm.
2. Place the wraps one at a time into the frying pan – turn once ensuring the tortilla are hot and taking on a little colour.
3. Place a heated wrap on a serving plate and lay the cooked mackerel strips up the centre.
4. Spoon some piccalilli the length of the fish, then sprinkle the shredded lettuce on top.
5. Roll up and munch!