Angela Hartnett's grilled mackerel with beetroot recipe

As long as you can buy it fresh, mackerel really can't be beaten, and it is in season right now. The earthy flavour of the beetroot complements this oily fish perfectly. Serves two 200g new potatoes Dash olive oil 4 mackerel fillets, boned, skin scored 300g cooked beetroot, diced 3 spring onions, sliced 1 granny smith apple, peeled and sliced 2 wedges lemon For the vinaigrette: 100ml olive oil 20ml red wine vinegar Put the potatoes into a pan of cold water with some salt, bring to a simmer and boil for 15 to 20 minutes. Splash the oil on to a non-stick oven tray and lay the mackerel fillets skin-side up. Season and grill under a medium heat for between two and three minutes on each side, depending on the thickness of the fillets. Slice the warm potatoes and combine them with the beetroot, apple and spring onions. Whisk the olive oil and red wine vinegar into an emulsion, and mix with the fruit and vegetables. Lay two mackerel fillets on top of each portion and serve with a wedge of lemon. • Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Follow her on Twitter @angelahartnett