Crisp sweet potatoes with smoked mackerel pâté

Preheat the oven to 200°C, gas mark 6. Pierce the sweet potatoes with a fork, place on a baking tray and roast for 40-45 minutes, or until tender. Mix the vinegar and honey in a bowl with a pinch of salt. Toss in the radishes and set aside.

Put the mackerel in a mixing bowl with the yogurt and mash together with a fork. Stir through the salad onions, lemon zest and juice, dill (if using) and a good grind of black pepper.

Split open the sweet potatoes and mash the flesh roughly with a fork. Divide the mackerel pâté between them and top with some of the spinach and drained radishes. Serve the remaining salad and beetroot on the side, drizzled with olive oil and a dash more lemon juice, if liked.