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
Serves 6
Easy
Prep:
no cook
This starter, with its quick pickled onion is impressive, but takes little time as it’s part of making the dressing. You can do it while the turkey is cooking
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.
