Warm mackerel & beetroot salad (serves 4)

• 450g new potatoes , cut into bite-size pieces
• 3 smoked mackerel fillets, skinned
• 250g pack cooked beetroot
• 100g bag mixed salad leaves
• 2 celery sticks, finely sliced
• 50g walnut pieces

1. 1.                  Boil the potatoes for 12-15 mins until just tender. Meanwhile, flake the mackerel fillets into large pieces and cut the beetroot into bite-size chunks.
2. 2.                  Drain the potatoes and cool slightly. Mix the salad dressing and horseradish sauce together in a salad bowl and season. Tip in the potatoes – they should still be warm.
3. 3.                  Add the salad leaves, mackerel, beetroot, celery and walnuts, and toss gently. Serve with crusty bread.

Panfried fish with fresh beetroot salsa (serves 4)

• 4 small diced cooked beetroot
• 8 chopped spring onions
• 1 seeded and chopped red chilli
• 2 tbsp chopped fresh mint
• 2 tbsp lemon juice
• 5 tbsp olive oil
• 4 fillets of unskinned firm white fish
• a little plain flour
• 25g butter

1. 1.                  Put the diced cooked beetroot into a bowl. Add the chopped spring onions, seeded and chopped red chilli, chopped fresh mint, lemon juice and olive oil. Season and stir well.
2. 2.                  Dust the fillets of unskinned firm white fish with a little plain flour. Melt the butter in a large pan with the olive oil. Fry the fish fillets on each side for 3-4 minutes until just tender. Serve with the beetroot salsa.

Pollack, beetroot & potato traybake with lemony crème fraîche (serves 4)

336 kcalories, protein 26g, carbohydrate 31g, fat 12 g, saturated fat 6g, fibre 3g, sugar 4g, salt 0.4 g

• 4 small potatoes , sliced
• 1 tbsp olive oil
• 2 tsp fennel seeds , lightly crushed
• 4 beetroot , peeled and cut into wedges
• 4 pollack fillets
• zest ½ lemon
• 4 tbsp crème fraîche
• small handful basil , roughly chopped

1. 1.                  Heat oven to 200C/180C fan/gas 6. Put the potatoes in a large baking tray and toss with the olive oil and fennel seeds. Season, arrange in a single layer, then bake for 20 mins until softened and starting to crisp.
2. 2.                  Turn the potatoes over and add the beetroot, season and return to the oven for 15 mins. Place the fish in the centre, season well and rub over a little oil from the tray. Return to the oven for 10 mins more.
3. 3.                  Meanwhile, sprinkle the lemon zest over the crème fraîche with a good grind of black pepper. To serve, scatter the fish with basil and dollop with some of the lemony crème fraîche.

Steak, beetroot & asparagus salad

• 250g rump steak , fat completely trimmed
• 6 asparagus spears , trimmed
• 50g wild rocket
• 4 small cooked beetroot , cut into wedges
• 1 tbsp horseradish cream
• 2 tbsp half-fat crème fraîche
• 1 lemon , juiced and zested.

1. 1.                  Heat a non-stick frying pan and season the meat well. Brown for 3-4 minutes each side (longer if it’s very thick), and allow to rest for 10 minutes. Thinly slice and set aside.
2. 2.                  Blanch or grill the asparagus spears.
3. 3.                  To make the dressing, whisk the horseradish, crème fraîche and lemon juice together with seasoning.
4. 4.                  Assemble the plates with the beef slices, asparagus, rocket and beetroot and spoon the dressing over each. Sprinkle the lemon zest over everything.