Crispy Smoked Mackerel Caesar Salad

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel and finely chop (or grate) half [all] the garlic

Chop the capers roughly

Combine the mayonnaise with the chopped garlic (don't like raw garlic? Go easy!), dried oregano, white wine vinegar, dijon mustard, chopped capers and 2 tbsp [4 tbsp] olive oil

Add half the grated Italian hard cheese and a pinch of salt and stir it all together – this is your caesar dressing

Tear the outer leaves from the little gem lettuces

Shred the inner cores finely

Rip the ciabatta roll[s] into small bite-sized pieces

Add the ripped ciabatta to a baking tray with a generous drizzle of olive oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 5 min or until golden and crisp – these are your golden croutons

Remove the skin from the smoked mackerel fillets

Tear the mackerel into rough, bite-sized pieces

Add the torn mackerel to a bowl with the cornflour and give it a gentle mix up until the mackerel is fully coated

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a high heat

Once hot, add the coated mackerel and cook for 3-4 min, turning occasionally until golden and crisp

Tip: Don't turn the mackerel too often, as this will stop it from crisping!

Once done, transfer the crispy mackerel to kitchen paper and set aside

Meanwhile, combine the shredded lettuce with half the caesar dressing (save the rest for later!)