6 mackerel fillets, boned Oak chips 1 tablespoon wholegrain mustard ( or the homemade mustard attached) 1 teaspoon honey Zest 1 lemon Chopped fresh dill Season the fish with salt. Line a roasting tin with foil and scatter over oakchips. Place a piece of foil on top and perforate with a knife all over – alternatively place a wire rack on top. Lightly oil the fish and place on foil. Cover tightly with foil and place on direct heat. Smoke for 3 minutes then turn off. Allow to cool for a couple of minutes. Mix the mustard with the lemon zest, honey and dill and spread over the fish. Beetroot and apple salad 1 large beetroot, peeled and coarsely grated 1 red eating apple 1 red onion Juice 1 lemon 2 tablespoons olive oil 150ml sour cream Coarsely grate the apple and mix in with the lemon juice and beetroot. Peel and cut the onion in half and finely slice. Mix into the beetroot mix with the sour cream. Check seasoning. Homemade mustard 60g mustard seeds 100ml dry cider 100ml cider vinegar 1 tablespoon honey 1 teaspoon turmeric 2 teaspoons mustard powder Soak the mustard in the cider, honey, turmeric and vinegar for 2 days. Blend with the vinegar and mustard powder to a paste. Season with salt. Wheaten treacle farls 200g medium wholemeal flour 100g self raising flour 1 teaspoon baking soda ½ teaspoon salt 250ml buttermilk 1 tablespoon treacle Whisk the treacle and buttermilk together. Add the dry ingredients to a soft dough. Place on a floured surface and lightly knead into a ball – don’t overwork. Roll into a 1cm thick circle and cut in four. Leave for 5 minutes. Heat a griddle or heavy based pan over medium heat. Add the farls and cook for about 5 minutes each side or until hollow sounding when tapped.