Oily mackerel gives this pie deep umami richness, while saffron adds vibrant colour and an earthy warmth With 25 years of experience as a Telegraph columnist, chef and food writer, Xanthe Clay ...
An easy recipe that’s quicker than you might think to prepare Peel the skin from 500g of smoked mackerel and remove the bones. This should leave you with 400g of flesh. Put the mackerel in a bowl then ...
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