Recipe for the weekend

The Chequers' recipe for charred fillet of mackerel.
The Chequers' recipe for charred fillet of mackerel.
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If the idea of Michelin style dining without driving a million miles appeals, head for Gedney Dyke and The Chequers.

The Chequers opened less than a year ago, but has been awarded a Michelin Bib Gourmand rating, placing it in the top 190 restaurants in the country.

This week, head chef Michael Binnington shares his recipe for charred fillet of mackerel with beetroot, apple and horseradish – ideal as either a starter or light lunch. The recipe serves four.


4 x 150g mackerel fillets (pin bones removed)

50ml double cream

1 tbsp horseradish sauce

3 large beetroot (peeled)

500ml water

100ml red wine vinegar

100g sugar

1 granny smith apple (cut into fine matchsticks)

Chervil leaves to garnish


Firstly, make the beetroot puree and pickled beetroot. For the puree chop two of the beetroot and put in a saucepan with half the red wine vinegar, half the sugar and the water, cover with a tight fitting lid and cook until tender.

Blend in a food processor to a smooth puree. Chill.

For the pickled beetroot, dice the remaining beetroot finely and place in a saucepan with the remaining vinegar and sugar. Add a splash of water so the liquid just covers the beetroot and cook until tender. Chill.

Next make the horseradish cream by whipping the cream and horseradish sauce together with a little seasoning until fluffy. Chill.

Cook the mackerel on a greased tray under a hot grill until the skin is bubbled and slightly charred (approximately three minutes.)

Meanwhile to serve, spoon some puree, some pickled beetroot and some horseradish cream attractively onto the plate. Place the cooked mackerel fillet on top and scatter the apple and chervil leaves over the whole dish.

Now all that remains is to sit down and enjoy!