We are just a little obsessed (in a nice way!) with 'food waste' here in the veg shed so we are delighted that the great British cook and food pioneer Hugh Fearnley-Whittingstall of River Cottage fame is banging the same drum.His book River Cottage Love Your Leftovers: Recipes for the resourceful is brimming with recipes all spun from wonderful leftovers!   We love the this one!

MACKEREL WITH PUY LENTILS

 

INGREDIENTS: (serves 4)

150-250g cooked mackerel, broken into flakes and finely sliced

150g-200g of cooked puy lentils

2 tbs roughly chopped flat-leaf parsley

sprig of dill or tarragon, chopped or a few basil leaves roughly shredded (optional)

sale and freshly ground pepper

DRESSING:

2 tbs rapeseed or olive oil

1tbs of cider vinegar or lemon juice

1/2 tsp of mustard

METHOD:

In a bowl, gently combine the mackerel, onion, lentils and herbs (gently with the fish!).

Taste and season well with salt and pepper. For the dressing shake the oil, vinegar or lemon juice and mustard together in a screw top jar to combine. Season to taste. Tricky over the salad and toss gently.

Scatter some chopped parsley over and serve with lemon wedges!