Beer-battered mackerel with beetroot salad

By Glynn Purnell From Saturday Kitchen Ingredients 150ml/5fl oz olive oil 50ml/1¾fl oz balsamic vinegar 1 large cooked red beetroot, cut into cubes 1 medium yellow beetroot, thinly sliced 1 medium candied beetroot, thinly sliced ½ bunch fresh dill, roughly chopped 250g/9oz crème fraîche …

Trio of beer-battered fish fingers with pea purée and parsley oil

Ingredients For the fish fingers vegetable oil, for deep frying 2 free-range eggs, separated 150g/5oz plain flour salt and freshly ground black pepper 250ml/9fl oz British beer 1 monkfish fillet, membrane removed, cut into four …