I had promised to share with you some savoury treats to make up for my baking inadequacies, so this is one of our favourite Friday night suppers, mackerel spaghetti, or Mack Spag as it’s known in our house. It’s a rich, tasty dish that’s quick to make, as once you’ve boiled the spaghetti you simply chuck the main ingredients in a wok and heat them through. My favourite part, though, is the final stage when you take the wok off the heat and stir in a raw, beaten egg – the heat of the dish cooks it slightly, but not much. To me there’s something quite exotic about this part – I mean, it’s almost raw. Anyway, the dish goes fantastically well with a crisp, Italian white wine (my favourite is Gavi) and I think of it as my weekly injection of Omega 3. Here’s the recipe:
tbsp olive oil
250g ready-t0-eat mackerel fillets, chopped
bunch of spring onions, chopped
Squeeze of lemon juice
Big handful of chopped curly parsley
1 egg, beaten
Cook the spaghetti. Drain, add the olive oil and fry in the wok for one minute. Add the mackerel, chopped spring onions, parsley, butter, and lemon juice and cook until the butter has melted and the ingredients are heated through. Remove the wok from the heat, stir in the beaten egg and serve!