Roast turkey & cranberry wellington
A festive twist on the classic British dish of beef wellington, rich with chestnuts and stuffing
Peppered mackerel & pink pickled onion salad
- Preparation and cooking time
- Prep:
- no cook
- Easy
- Serves 4
Skip to ingredients
- 240g pack peppered smoked mackereltorn into pieces
- 100g bag watercress
- 250g pack ready-cooked beetroot
- 100g bag honey-roasted mixed nuts
For the dressing
- 1 small red onionvery thinly sliced
- 3 tbsp sherry vinegar
- pinch of sugar
- 4 tbsp extra virgin olive oil
Nutrition: per serving
- kcal318
- fat25g
- saturates4g
- carbs7g
- sugars4g
- fibre4g
- protein13g
- salt0.9g
Method
step 1
Mix together the onion, vinegar, sugar and a pinch of salt. Leave to pickle while you dice the beetroot and roughly chop the nuts.
step 2
Divide the watercress and smoked mackerel between six plates. Scatter over the beetroot and nuts, then top with a cluster of the pickled onions. Whisk the oil into the pickling vinegar, then drizzle the dressing around the outside of each plate.
