Roasted mackerel with beetroot, celeriac & spelt salad

Preheat the oven to 200oC, gas mark 6. Put the beetroot and celeriac in a roasting tin and drizzle with 2 tbsp oil; season, then toss together. Roast for 20 minutes, then add the garlic and toss through the veg. Roast for a further 25-30 minutes until everything is tender.

Meanwhile, bring a large pan of water to the boil, then add the spelt and cook for 10-12 minutes until tender. In a large bowl, whisk together the lemon zest and juice, 2 tbsp oil and the vinegar; season. Drain the spelt, then rinse with cold water. Transfer to the dressing bowl and mix.

Line a large baking tray with foil. Score each fish 3 times diagonally on each side, then arrange on the lined tray. Stuff the cavities with the dill stalks and lemon slices. Season the fish and drizzle over the remaining 1 tbsp oil. Once the vegetables are cooked, remove from the oven and turn up the temperature to 220oC, gas mark 7. Roast the fish for 15-20 minutes until golden, opaque and the fish flakes easily with a fork.

While the fish is cooking, remove the garlic from its skins. Mash, then mix through the dressed spelt along with the beetroot, celeriac and roughly chopped dill fronds. Serve alongside the cooked fish, with extra dill fronds scattered over and lemon wedges for squeezing.