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Summer Recipe

Elise Briccolani: Mackerel, New potatoes, beans, leaves, aioli

Simple, banging ingredients, served fresh with lots of love and fun! This is a motto I like to remember when cooking and if people get a little bit messy eating it all up then even better!

“I long for people to feel connected to what they are eating, the environment it has come from and the great feeling you get when sharing good food with people you love. The chance encounter with ingredients from simple explorations and the adventure of getting outdoors is something I relish. A few weeks ago we took my grandpa Ray’s wooden canoe (that he built) into the ocean at West Bay, Bridport, out through the harbour into the big, blue sea, on what was to become her first voyage at sea. I ran around Bristol the day before trying to pick up a mackerel line to jazz things up one step further! So, we’re bobbing along, slightly nervous that we may get toppled by the undulating waves, and as we were heading back in, bang a catch! Hooked a beautiful, decent-sized mackerel. We cooked it that night back at camp with new potatoes, Bristol-grown salad, green beans, home-grown nasturtiums and some pre-made aioli, can’t go anywhere without the stuff! The result was incredible; the flavour of the fresh mackerel was something to be remembered. They are in abundance right now! So try your luck!”

Recipe for 4 people


2 fresh mackerel (4 fillets)  700g new potatoes  100g salad leaves 200g green beans  2 shallots 2 garlic cloves  Olive oil + butter Few sprigs of dill  Handful of nasturtiums


1  lemon

1  garlic clove

1 tbsp. Dijon mustard

1  egg (all of it)

Sunflower oil




Peel your garlic clove and smash it with the back of your knife, stick in a jug, slice the lemon in half and squeeze in the juice of one of the halves. Crack the whole egg, add a pinch of salt and the mustard. Blend these ingredients with a stick blender, then slowly, very slowly, add sunflower oil whilst pulsing the stick blender and incorporating the oil. It should start to emulsify slowly. Olla aioli! Salt to taste.  Place your new potatoes into a pan and cover with water and a decent pinch of salt. Cook ‘em! Lift them out and then add a decent amount of butter or olive oil, or both, plus a pinch of salt and pepper. When you’re ready to serve add the dill.  Then place the old potato water pan back on the heat. When the water is rolling add the green beans and cook until tender.  Get a frying pan hot, add a tiny bit of sunflower oil. Take the mackerel and sprinkle a generous amount of salt and pepper over it. When the oil is hot lay the mackerel in skin side down and hold it down with your fingers for a moment, this keeps the fish from curling and therefore you get more of the skin crispy. Thinly slice the shallots and add them and the garlic. Don’t turn the mackerel until its almost cooked through, then at the last minute you flip the fish and take it off the heat. The residual heat will cook the remainder of the fish and it will be perfectly done.  Toss the beans into the potatoes and lay them on the plate alongside the salad. Then gently lay the mackerel on top with a dollop of your aioli, a few sprigs of dill and BANG! summer feast Elise Briccolani is a wonderful chef celebrating produce, land and people She is available for events, weddings and retreats Based in Bristol and Sweden @artichokeeater