2 x peppered smoked mackerel fillets

200g cooked puy lentils

1 avocado – diced

16 blush toms

25g mint

25g parsley

15g snipped chives

6 finely chopped spring onions

For the dressing

30g madras curry powder

50ml champagne vinegar

150ml extra virgin olive oil

juice half lime


1. To make the dressing, first lay the curry powder on a piece of parchment and roast at 150°c for 8 minutes

2. Now blend with curry powder with the vinegar and lime, then keep the blender on and add the oil, then season well

3. Toss everything in the dressing, and serve with sour cream

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