2009 Autumn Collection ; Food Special Section Mellow Food for the Change of Season Pages and Pages of Timely Tempting Recipes Win a Case of Award-Winning Wines Dazzling Bright Lights

Summary

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Recipes ANNIE BELL

Photographs CHRIS ALACK

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2009 Autumn Collection ; Food Special Section Mellow Food for the Change of Season Pages and Pages of Timely Tempting Recipes Win a Case of Award-Winning Wines Dazzling Bright Lights

Food styling CLARE LEWIS

Styling SUE RADCLIFFE

Smart starters are savoury treats in themselves and can stand as proper lunch or supper if you add a bowl of salad and good bread

Arnold Bennett custards Turn to page 64 for the recipe

Mackerel rillettes

SERVES 6 300g-400g fresh mackerel fillets from 600g-700g of whole fish

300g smoked mackerel fillets

2 bay leaves

3 garlic cloves peeled and halved lengthways black pepper

100ml white wine a squeeze of lemon juice

3 tbsp extra virgin olive oil

2 spring onions trimmed and finely sliced salt optional

TO SERVE

toasted sourdough watercress trimmed radishes

Arrange the fresh and smoked mackerel fillets over the base of a large pan. Add the bay leaves and garlic and grind over some black pepper. Pour over the wine and 50ml water, bring to the boil, cover and cook for 2 minutes over a medium heat, then remove from the heat and leave to cool for several hours.

Pour the liquid into a small pan and simmer to reduce to a couple of tbsp. Flake the fish into a bowl, discarding any bones and skin, including the tough skin on the smoked fillets. Pour over the reduced liquor, a squeeze of lemon juice and 2 tbsp olive oil, and gently fold in two thirds of the spring onions without breaking up the mackerel flakes. ...

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