Smoked mackerel slaw with potato wedges recipe
 White cabbage coleslaw doesn’t sound special, but once you add mustard, lime zest and juice to the creamy dressing it makes a wonderful accompaniment to smoked fish. This is designed to be a low cost recipe. 500g/1lb 2oz potatoes, cut into wedges2 tbsp olive oil 1 tsp dried mixed herbs 3 garlic cloves, bashed and not peeled salt and pepper 400g/14oz plain natural yoghurt1 lime, zest grated, and ½ the juice2 tsp English mustard ½ white cabbage (about 500g/1lb 2oz), core removed, finely shredded 200g/7oz smoked mackerel, skin and any bones removed, flesh flaked 500g/1lb 2oz potatoes, cut into wedges 2 tbsp olive oil 1 tsp dried mixed herbs 3 garlic cloves, bashed and not peeled salt and pepper 400g/14oz plain natural yoghurt 1 lime, zest grated, and ½ the juice 2 tsp English mustard ½ white cabbage (about 500g/1lb 2oz), core removed, finely shredded 200g/7oz smoked mackerel, skin and any bones removed, flesh flaked Method Preheat the oven to 200C/400F/Gas 6.Place the potato wedges, olive oil, dried herbs, bashed garlic and a decent pinch of salt and pepper into a mixing bowl. Mix well with your hands to coat the potatoes in the herby oil. Tip into a large roasting tray, ideally in a single layer and place into the preheated oven. Roast for 35-45 minutes, turning now and again until evenly golden-brown, crisp on the outside and cooked through inside.Meanwhile, mix together the yoghurt, lime zest, lime juice, mustard and a pinch of salt and pepper. Mix well and adjust the seasoning as necessary. Add the shredded cabbage, mixing well so that everything is coated.Just before serving sprinkle in the smoked mackerel, fold once to roughly mix and serve with the hot potato wedges. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the potato wedges, olive oil, dried herbs, bashed garlic and a decent pinch of salt and pepper into a mixing bowl. Mix well with your hands to coat the potatoes in the herby oil. Tip into a large roasting tray, ideally in a single layer and place into the preheated oven. Roast for 35-45 minutes, turning now and again until evenly golden-brown, crisp on the outside and cooked through inside. Place the potato wedges, olive oil, dried herbs, bashed garlic and a decent pinch of salt and pepper into a mixing bowl. Mix well with your hands to coat the potatoes in the herby oil. Tip into a large roasting tray, ideally in a single layer and place into the preheated oven. Roast for 35-45 minutes, turning now and again until evenly golden-brown, crisp on the outside and cooked through inside. Meanwhile, mix together the yoghurt, lime zest, lime juice, mustard and a pinch of salt and pepper. Mix well and adjust the seasoning as necessary. Add the shredded cabbage, mixing well so that everything is coated. Meanwhile, mix together the yoghurt, lime zest, lime juice, mustard and a pinch of salt and pepper. Mix well and adjust the seasoning as necessary. Add the shredded cabbage, mixing well so that everything is coated. Just before serving sprinkle in the smoked mackerel, fold once to roughly mix and serve with the hot potato wedges. Just before serving sprinkle in the smoked mackerel, fold once to roughly mix and serve with the hot potato wedges. Recipe tips In May 2013 this recipe was costed at £3.92 at Asda, £3.69 at Tesco and £3.96 Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard.