April Recipe – Pan Fried Mackerel with Chorizo and New Potatoes


  • 150g piece chorizo, roughly chopped
  • 2 small onions, chopped
  • 200g new potatoes, washed and cut into small cubes
  • 250g cherry tomatoes, halved
  • 2 mackerel fillets, halved lengthways with pin bones removed
  • Large handful of fresh parsley leaves, chopped


  1. To prepare the potatoes, bring a medium pan of water to the boil. Add the potatoes, return to the boil and cook for about 5 minutes until par boiled. Drain in a colander.
  2. Heat a large, non-stick frying pan over a high heat. Add the chorizo and cook, stirring, for 2 minutes, until most of the oil has been released. Remove with a slotted spoon and set aside.
  3. Add the mackerel fillets to the pan skin side down and fry for 3-4 minutes. Turn and cook on the other side for the same time. Remove from the pan.
  4. Reduce the heat to low and add the onions and potatoes to the pan. Coat in the oil from the chorizo and cook for 12-15 minutes, stirring occasionally, or until the potatoes are cooked through and the onions golden.
  5. Flake the mackerel fillets with a fork and add them to the pan. Stir the tomatoes and chorizo into the pan. Gently mix and cook for 2 minutes, until piping hot.
  6. Stir in the parsley. Divide between 4 plates and serve with a mixed leaf salad.



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