Mackerel with spiced rhubarb relish from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 140) by Diana Henry

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Notes about this recipe

  • eeeve on May 06, 2019

    Made the relish to go with whole baked trout - it was lovely, despite a couple of changes (used white onion instead of red, and dried chilli instead of fresh). It came out sweet and mildly hot, and despite using ordinary rhubarb and white onion, there was a nice pink colour to the relish (albeit not as vivid as in the picture). There's a lot of relish left over, half the quantity would have been enough.

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