Sounds strange, but tastes fantastic, you can serve the mackeral either hot or cold, either way you won’t be disappointed 


4 mackeral, filleted and boned 

100g of seasoned whole wheat flour 

500ml of dry cider

2 teaspoon of pickling spice 

1 onion peeled and thinly sliced 

1 Carrot peeled and thinly sliced into rounds 

4 bay leaves 


1. Dust the flesh side of the mackeral with the seasoned flour 

2. Roll up the mackeral from tail to the head loosely 

3. Place each one into a deep oven dish

4. Pour over the cider and add the Carrot, onion, bay leaves and pickling spices 

5. Cover with foil and place in the oven (120c) for 2 hours 

6. Remove from the oven, serve immediately, or allow to cool 

Serve as a main course with a salad and new potatoes, or, cold with salad and bread


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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