Jamie Oliver served up tasty roast mackerel and beetroot salad with horseradish sauce on Jamie: What to Eat This Week.

The ingredients are: 800 g mixed-colour beetroots , ideally with leaves, 1 x 285g jar of sun-dried tomatoes in oil, 3 sprigs of fresh mint, olive oil, 300 g couscous, 1 tablespoon coriander seeds, 2 x 275-300g whole mackerel , scaled, gutted (ask your fishmonger), from sustainable sources, 1 bunch of fresh thyme (20g), extra virgin olive oil and white wine vinegar.

For the horseradish sauce: 2 heaped teaspoons grated horseradish , (fresh or jarred), 2 heaped tablespoons Greek-style yoghurt and ½ a lemon.

See recipes by Jamie in his book titled: Simply Jamie available from Amazon now.