Marcus Wareing served up a tasty mackerel pate with creme fraiche and horseradish on Simply Provence.

The ingredients are: extra virgin olive oil, 8 mackerel fillets, all bones removed, few sprigs fresh rosemary, needles picked and chopped, few sprigs fresh thyme, leaves picked and chopped, 1 lemon, zest only, 2 tbsp creme fraiche, 2 tsp horseradish sauce, sea salt and freshly ground black pepper.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.