Smoked mackerel salad with grains, beetroot & broccoli

Bring a large saucepan of water to the boil, then add the grains and boil for 10-12 minutes, until tender.

Meanwhile, roughly chop the broccoli florets and stalk. When the grains are nearly ready, throw the broccoli into the pan and cook for about 30 seconds

Drain everything well and tip into a large mixing bowl. Add a big pinch of sea salt flakes, followed by the beetroot salad, horseradish and lemon juice

Remove and discard the mackerel skin, then flake the fish into the salad in bitesized pieces, checking for any bones. Gently fold everything together and serve, with a twist of black pepper and a lemon wedge on the side for squeezing over.