With 25 years of experience as a Telegraph columnist, chef and food writer, Xanthe Clay provides guidance on everything from roasting a Christmas turkey to baking the perfect loaf of bread. As the ...
An easy recipe that’s quicker than you might think to prepare Peel the skin from 500g of smoked mackerel and remove the bones. This should leave you with 400g of flesh. Put the mackerel in a bowl then ...
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