- 1 tin of boneless mackeral or 2 fresh mackeral fillets cooked
- 1 clove of garlic
- 1 tbsp butter (the real stuff)
- 2 tbsp chopped parsley
- juice of half a lemon
- dash of pepper
- 1 tsp capers
Blitz everything in a blender until desired consistency.
Fennel & Poppyseed crispbreads
- 60g almonds
- 60g cashew nuts
- 1 tbsp coconut flour
- 30g each of pumpkin, sesame & sunflower seeds
- 2 tbsp poppy seeds
- 2 tbsp fennel seeds
- 1/2 tsp salt
- 2 tbsp coconut oil, melted
- 1 egg, beaten
Preheat the oven to 180c and line a baking sheet with baking paper. Put the almonds, cashews and coconut flour into a blender or food processor and grind up finely.
Pulse in the seeds and salt until almost fully ground, but leave a little texture. Transfer to a bowl. Add the oil and gradually add the egg to form a ball of dough.
Roll out the dough between two pieces of baking paper to about 5mm in length.
Bake for 20-25 minutes until golden and crips. Transfer to a wire rack to cool completely. Serve or store in an air tight container for up to 1 week.
Recipe by Christine Bailey.