Jo Pratt's Pan-fried Mackerel with Pea Shoots and Summer Potato Salad

Boil the potatoes in salted water until tender. Drain, leave to cool and then cut into quarter wedges.

In a separate saucepan, blanch the green beans and asparagus for just a couple of minutes and then refresh in iced water to stop them cooking further.

If you are using frozen peas, they just need to be defrosted. If using fresh ones, they can be boiled in salted water until tender. They should take 5 to 8 minutes. Also refresh in cold water.

Next, mix together the shallots, horseradish, creme fraiche, chopped mint and lemon juice and season with salt and pepper. Carefully mix in the potatoes, green beans, asparagus and peas. to cook the mackerel, heat a large frying pan and add the oil.

Season the mackerel fillets on both sides with a little salt and pepper. Place in the pan and cook, skin-side down, for 2 to 3 minutes until the skin is crisp and golden (press on the fillets lightly if they start to curl upwards to get a crisp effect all over).

Turn each fillet over and cook for a further minute. if your pan isn't large enough to do all the fillets at the same time, keep the cooked ones warm on a plate.

Serve the mackerel, skin-side up, next to a nice bundle of pea shoots topped with a spoonful of the potato salad. Finally, scatter over some more pea shoots.