INGREDIENTS:

(Serves 2)

FOR THE MACKEREL PATE:

  • 1 tin mackerel fillets in olive oil
  • Extra virgin olive oil, as needed to soften

FOR THE FARLS:

  • 500g butternut squash, peeled and diced
  • ½ cup buckwheat flour
  • Extra virgin olive oil, for cooking

METHOD

Heat the oven to 180 degrees/fan. Drizzle the butternut squash with olive oil and roast until soft (around 30 minutes).

Meanwhile, make the pate. Put the entire contents of the tinned mackerel, including the olive oil, into a food processor and blitz until creamy. Chill until needed.

Once the squash is cooked, make the farls.

Roughly mash the squash. Fold in the flour until a dough has formed. Add more flour if it feels sticky, or loosen with olive oil.

Heat one tbsp of olive oil in a frying pan over a medium heat. Roll the dough into balls (roughly golf-ball sized), place into the pan and flatten each into a disc with about 1/2cm depth. Cook for 4-5 minutes each side, until golden.

Serve the farls with smashed avocado and a dollop of the pate on top. Accompany with a colourful side salad.