- 500g/1lb 2oz potatoes, cut into wedges
- 2 tbsp olive oil
- 1 tsp mixed dried herbs
- 3 garlic cloves, bashed and not peeled
- salt and pepper
- 400g/14oz plain natural yoghurt
- 1 lime, zest grated, and ½ the juice
- 2 tsp English mustard
- ½ white cabbage (about 500g/1lb 2oz), core removed, finely shredded
- 200g/7oz smoked mackerel, skin and any bones removed, flesh flaked
- Preheat the oven to 200C/400F/Gas 6.
- Place the potato wedges, olive oil, dried herbs, bashed garlic and a decent pinch of salt and pepper into a mixing bowl. Mix well with your hands to coat the potatoes in the herby oil. Tip into a large roasting tray, ideally in a single layer and place into the preheated oven. Roast for 35-45 minutes, turning now and again until evenly golden-brown, crisp on the outside and cooked through inside.
- Meanwhile, mix together the yoghurt, lime zest, lime juice, mustard and a pinch of salt and pepper. Mix well and adjust the seasoning as necessary. Add the shredded cabbage, mixing well so that everything is coated.
- Just before serving sprinkle in the smoked mackerel, fold once to roughly mix and serve with the hot potato wedges.