Another quick cook delight.


  • 600 g cooked potatoes
  • 8 mackerel fillets
  • 200 g cooked green beans
  • 1 chorizo sausage
  • oil
  • for the vinaigrette:
  • 1 tblsp red wine vinegar
  • 1 tblsp french mustard
  • 3 tblsp olive oil
  • salt and pepper


  • For the Potatoes and Chorizo Salad:
  • Cut the potato into cubes and slice the chorizo.
  • Heat a drop of oil in a pan and cook the sausage until its own oils are released.
  • Add the potatoes to the pan and heat through. They will take on colour from the chorizo oil.
  • For the Vinaigrette:
  • Combine the ingredients.
  • Mix well.
  • Drizzle vinaigrette over the salad.
  • To Cook the Mackerel:
  • Heat a pan and add a little oil.
  • Cook the mackerel skin side down first for 2 minutes then turn and cook the other side for a further 2 minutes.
  • Serve with the chorizo and potato salad.

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