Bloody Mary mackerel

A powerhouse lunch, cheap and will protect the health of your heart, brain, immune system and circulation

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Bloody Mary mackerel recipe

Serves:

1

Preparation:

5 Mins

Cooking:

60 Mins

Low FODMAP:

No

Allergens:

Milk, Lactose, Fish, Eggs, Milk, Mustard, Sulphur dioxide, Celery

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What are the health benefits of Bloody Mary mackerel?

A powerhouse lunch, cheap and will protect the health of your heart, brain, immune system and circulation

Ingredients

Method

Ingredients

Black pepper to taste

25g butter

15g pickled capers

Pinch of celery seeds

15g/desert spoon of horseradish sauce

Juice of half a lemon

125g tin of mackerel in tomato sauce

1 250g baking potato

10g/desertspoon of rapeseed oil

80g sliced red cabbage

Salt to taste

Dash of tabasco

Dash of Worcestershire sauce

More about these ingredients

Method

1) Preheat the oven to 220C gas mark 7

2) Prick the potato all over and rub with a little of the oil and sprinkle with salt.

3) Put straight onto the shelf in the oven and cook for an hour or until the center is soft when prodded with a fork.

4) 10 minutes before the potato is due to come out of the oven, mix the red cabbage with the oil, season to taste and leave to one side.

5) Mix all of the other ingredients together except the butter and season.

6) Remove the potato from the oven and cut in half, top with the butter and then the mackerel mixture.

7) Serve with the red cabbage.