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To make the gooseberry sauce, melt the butter in a medium saucepan, put the gooseberries in, and simmer over medium heat for 20 minutes until the gooseberries are soft.
Mash the gooseberries lightly with a fork after removing the lid. In a small saucepan, combine the cream and sugar, stirring the pan occasionally, sprinkle with salt and pepper, and cook until heated through. Take the pot off the heat, cover tightly, and place it in a warm place.
Preheat the grill to high for the mackerel.
Season the mackerel fillets with salt and freshly ground black pepper on both sides after coating them with wholegrain mustard.
Cook the mackerel just through by placing the skin side up on a baking sheet and grilling it for about four minutes. Remove from heat and set aside.
You will need to boil the new potatoes until they are tender in a saucepan with boiling water. Once the potatoes are drained, return them to the pan and pour olive oil over them. Freshly ground black pepper and salt are added to the potatoes after they have been coated.
In a bowl, combine the salad leaves with olive oil, pepper, and salt to taste. Dress the salad well with the dressing.
Assemble the meal by placing the mackerel fillets on warmed serving plates, along with the new potatoes, and greens, topped with the delish gooseberry sauce.