Try something new this Spring and take a Colliers Cookery course. First up, on Sunday 15 March, is Steve Lyon (whose yummy mackerel recipe is below) teaching a day-long fun-packed Fish Skills Course. Steve isn’t only helping you to build your knowledge of preparing, filleting and cooking fish but also about its sustainability. The course is open to all levels. Steve will then be turning his attention to Young Chefs on Thursday 16 April where he’ll inspire his pupils to master both the basic and more complex skills of cooking a three-course meal.

Next is baking course on 23 April with cookery author, Charlotte Pike who demonstrates baking a type of bread, a tart and a cake, then it’s hands-on time for you. The best bit at Colliers Cookery is getting to enjoy what you’ve produced.

If you fancy getting a group together or have a special celebration, Colliers can also organise a bespoke course, tailored especially for you. Find out more about these and other courses at Colliers Cookery.

Seared mackerel with beetroot, horseradish and rocket

Serves: 4
Preparation time: 30 mins

Difficulty: Easy
Cooking time: N/A

Planning ahead:                

Beetroot relish and horseradish cream can be made a day ahead and stored.
If no fresh horseradish is available you can use creamed horseradish.

• Mackerel

• 2 x Mackerel, filleted and pin-boned

• 2tbsp extra virgin rapeseed oil

• Horseradish Cream:-

• 300g Crème Fraîche

• 40g fresh horseradish, grated

• 2 tbsp horseradish cream

• 1 tbsp Dijon mustard

• 1x lemon, juiced

• Salt

• Beetroot relish:-

• 500g beetroot, cooked and finely diced

• 1 handful chives, chopped

• 1x lemon, juiced

• Salt and Pepper

• Rocket salad:-

• 70g rocket leaves, picked

• 2 tbsp extra virgin rapeseed oil

• 1/2 x lemon, juiced

• Pinch of Sea Salt

Method:

• Horseradish cream:-

• For the horseradish cream, place the Crème Fraîche in a bowl add the grated horseradish, horseradish cream and Dijon mustard and mix together. Stir in the salt, pepper and lemon juice to taste

• Beetroot relish:-

• To make the beetroot relish, bind together the beetroot and 3 teaspoons of horseradish cream until it has an unctuous, buttery consistency. It should not be too dry or wet and should be a vibrant purple colour. Season to taste with the salt, pepper and lemon juice

• Mackerel:-

• Place a non-stick pan on a medium heat and add a little rapeseed oil. Season the mackerel and place skin-side down in the pan. Cook for 2 minutes or until golden brown and crisp

• Turn over and then remove mackerel from the pan. Finish with salt and pepper and a squeeze of lemon juice

• Lightly dress the rocket with a little extra virgin rapeseed oil, lemon juice and sea salt

• To serve, spoon a serving of the beetroot relish onto the centre of a plate.

• Lay one seared fillet of mackerel on top, and grate a little fresh horseradish over it.

• Finish with a few finely chopped chives for a little colour

• Place a small spoonful of horseradish cream next to this. Serve immediately

This recipe is courtesy of Steve Lyon. For this and other recipes go here.

Coming up in May

Croissants & Pastries with Mathieu – Wednesday May 13 @ 10:00 am – 4:00 pm

 £100A hands on lesson with the artisan French baker Matty, who still makes and sells his delicious croissants, pastries and breads at the Ludlow market.  You will have a fun filled day not only being taught how to replicate Matty’s authentic French croissants but also learn a variety of skills in making other types of pastries.