Artichoke and crisp frittata with a caper and shallot salad
PHOTOGRAPHS INDIA WHILEY-MORTON
Lamb chops with chermoula and giant couscous
Treat yourself to a springtime lamb chop dinner with this spiced giant couscous salad packed full of sun-dried tomatoes, olives and tenderstem broccoli
Smoked mackerel toasties
Makes 2
Hands-on time 15 min
Meaty smoked mackerel can stand up to bold flavours, making it the perfect sandwich filler – especially when it meets melty cheese, zing y capers and crunchy pepper and cucumber.
MAKE AHEAD
You can make up a bigger batch of the mackerel mixture – it will sit happily in the fridge for a day or two. It also makes a great filling for a jacket potato.
• 2 smoked mackerel fillets
• 1 tomato
• ¼ red pepper, diced
• 70g cucumber, seeds scooped out and discarded, flesh diced
• 2 spring onions, finely sliced
• 1 tbsp capers, roughly chopped
• 1 tbsp mayonnaise
• Squeeze lemon juice
• 2 bread rolls (we used ciabatta)