John Torode BBQ mackerel with sea spaghetti and beetroot salad recipe on John and Lisa Weekend Kitchen

John Torode served up tasty BBQ mackerel with sea spaghetti and beetroot salad on John and Lisa Weekend Kitchen.

The ingredients are: Large handful fresh sea spaghetti, Large handful of fresh sea kelp, 2 mackerel, scaled and gutted, Olive oil, 1 lemon, 5 large mixed beetroot (we used candied, golden and red), sliced very thinly, 1 tbsp red wine vinegar, 2 tbsp grated fresh horseradish, 1 tbsp each roughly chopped tarragon, thyme, chives and parsley and Salt and freshly ground black pepper.

To serve: Lemon wedges and 3 Yarrow flowers, optional.




See recipes by John in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.

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