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Gratin of smoked mackerel, horseradish, parsnips and potatoes recipe

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telegraph.co.uk

An easy but luxurious dish, this is rich so go easy on the portion sizes! If you or your recipients don’t like horseradish, you could use chopped dill or grain mustard. Prep time: 20 minutes | Cooking time: 1 hourFourIF YOU ARE GIVING THIS TO SOMEONEHand over in a lidded gratin dish (to be kept or returned, as you wish) or cover the dish with cling film, reusable food wrap or tin foil.

Share instructions for reheating with the delivery. A posy of festive foliage, using  a leaf as a name tag, makes a fun alternative to a label.

To reheat: Preheat the oven to 170C/160C fan/gas mark 3½. Cover the gratin dish with foil and place in a roasting tin. Pour boiling water into the tin – part of the way up the sides of the dish.

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