Toast bread and set aside to cool. Once cool butter. I prefer unsalted butter as the Mackerel comes in salted brine.

Drain the tin of Mackerel and flake fish onto your toast.

Add a handful of torn fresh parsley in top.

Slice or cube cooked beetroot and your Apple. Add to your toast. Sprinkle a little sea salt. Enjoy.

⏲ PRE COOK BEETROOT: You can buy pre-cooked beetroot from the supermarket of course. But it's so easy to do yourself, will have no additional preservers on them and of course can be made in advance and put in the fridge for whenever you need them. I cooked a bunch of beetroot a few days ago and have them ready for multiple dishes.

⏲ Top and tail the beetroot removing its stalks and roots, leaving the skin intact. Wash thoroughly to remove dirt. Place in a pot of water and boil for 30-40 minutes depending on how big your beetroot is. The beetroot is cooked when you can easily pass a sharp knife or fork through. They should be firm and retain their shape but soft enough internally to be cut easily. The larger the beet the longer it takes to boil so just keep topping up the water if needed.

⏲. Once cooked drain your water and allow the beetroot to cool enough to be able to handle. Remove the skin with a knife to remove any remnants of the roots and stalk tops. The rest of the skin will easily and effortlessly rub/peel off. Store in an airtight container in the fridge.

⏲ Cooked beetroot can last for a week in the fridge to be used as and when needed or alternatively you can pickle them to last for months instead. Check out my recipe for prickled beetroot here: