Creamy Mustard Mackerel, Beetroot & Apple Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your potato[es] (skins on) into bite-sized pieces

Drain your beetroot in a colander over a bowl, saving the juices

Chop the drained beetroot into wedges

Add the chopped potatoes and beetroot wedges to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for an initial 20 min

Cut your apple[s] (skin on) into matchsticks

Wash then remove the leaves from your lettuce

Slice the lettuce leaves in half lengthways

Chop your dill finely, including the stalks

Add your crème fraîche and wholegrain mustard (not a fan of mustard? Just add a little!) to the bowl with the beetroot juice

Add half the chopped dill (you'll use the rest later!) with a pinch of salt and pepper and stir to combine – this is your creamy mustard dressing

After an initial 20 min, remove the tray[s] with the potatoes from the oven and push them to one side

Add your smoked mackerel fillet[s] and pumpkin seeds to the other side of the tray[s]

Return the tray[s] to the oven for a further 5 min or until the mackerel is warmed through and the potatoes are golden and crisp

Tip: Watch the pumpkin seeds like a hawk to make sure they don't burn!

Add the apple matchsticks, roasted beetroot, cooked potatoes and sliced lettuce leaves to a large bowl with half the creamy mustard dressing (you'll use the rest later!) and toss – this is your beetroot & apple salad

Remove the skin from the cooked mackerel and discard

Tear the cooked mackerel into rough bite-sized pieces