DAILY DINNERS

Preheat the oven to gas 8, 220ºC, fan 200ºC. Line a baking tray with foil and grease with a little oil.

Put the torn bread, parsley, chives, half the thyme and some seasoning in a food processor. Pulse to fine breadcrumbs and tip onto a shallow plate.

Put the mackerel fillets on the lined tray, skin-side down. Pour the lemon juice over the fillets, then press each fillet firmly into the breadcrumb mixture to coat.

Place the mackerel on the lined tray. Drizzle over 1 tsp of the olive oil and bake for 12-15 mins until the breadcrumbs are crisp and golden brown.

Put a medium-sized pan of water on to boil, crumbling in the stock cube with half of the milk. When the stock is boiling, tip in the potatoes and cauliflower and boil for 8 minutes until both are really tender.

Drain the veg over another pan or bowl to catch the cooking water. Tip the veg back into the empty pan with the remaining milk, salt, pepper and a good grating of nutmeg and mash first, before finishing with a stick blender to make a really smooth purée. You want a soft consistency, so add a splash of the cooking water if you need to

Return to the saucepan, stir through the lemon zest and keep warm.

To serve, divide the cauliflower mash between 2 plates and top each with 2 mackerel fillets and the asparagus or green beans.