Bonfire Spice
Hot, Sweet Smokiness!
A Nature Kitchen Special was invented for Bonfire night, but it was so popular, we kept it going!
Try as a rub on meats, add to cous cous or pasta, use to stir fry some veg, great in soups and stews, add to cold meats with a little oil for a great sandwich, great on roasted spuds and it also will make a great dip if you put it in Greek yogurt.
Bonfire Mackerel
You will need:
* Freshly caught Mackerel (fileted if you prefer)
* 1 heaped tablespoon of Nature Kitchen Bonfire Spice
* A glug of Olive Oil
Instructions:
* Pre-heat your oven to 200° (Gas Mark 6)
* To prepare the fish, wipe them inside & out with kitchen paper.
