Matt Tebbutt served up a creamy smoked mackerel soup with apple and a mackerel and horseradish toasts on Saturday Kitchen.

The ingredients for the soup: 500ml full-fat milk, 2 cloves, 6 black peppercorns, 1 bay leaf, 1 smoked mackerel fillet, 30g unsalted butter, 1 onion, finely chopped, 3 sticks celery, finely chopped, 1 Braeburn apple, peeled and finely chopped, 1 small potato, peeled and finely chopped, 1 lemon, juice only, 1 Granny Smith apple, skin on and finely chopped and 1 tbsp chopped chives.

For the mackerel and horseradish toasts: 4 slices sourdough bread, 2 tbsp cream cheese, 1–2 tbsp finely grated horseradish, 1 lemon, juice only, cracked black pepper and 2 smoked mackerel fillets, skinned and flaked.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.