Ham hock, Guinness bread, grilled mackerel: recipes from the Cafe Cecilia cookbook

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Ham hock, Guinness bread, grilled mackerel: recipes from the Cafe Cecilia cookbook
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A light fish meal from Max Rocha, chef-owner of Cafe Cecilia in east London.

Dishes from the acclaimed London restaurant including its famous deep fried bread and butter pudding. Plus chef Max Rocha on the pressures of sudden success

Transfer the grilled mackerel, skin side up, to a serving plate, arrange the tomatoes on another plate and garnish with basil leaves. Serve with horseradish creme fraiche if you like.Mix all the ingredients together in a small bowl until combined. Use immediately or cover and keep in the fridge for up to 3 days.Put the haddock into a pan, cover with water and bring to a simmer, then simmer for 20 minutes, or until the flesh flakes.

Pour the wet ingredients into the dry ingredients, then mix with one hand while keeping the bowl stable with the other, until all the ingredients are well combined and a wet dough forms. Remove the meat from the hock while it is still warm, shredding it with a fork or your fingers into bite-size pieces.

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