4 large orange-fleshed sweet potatoes 1 tablespoon olive oil 150 grams unsmoked back bacon, thinly sliced 6 spring onions, sliced 2 red chillies, seeded and sliced 200 grams smoked mackerel fish fillets, skinned 75 grams black olives, pitted and chopped 25 grams butter
Preheat the oven to 200°C/400°F/gas mark 6. Roast the sweet potatoes for 45 minutes to one hour, or until a knife slides easily into them. When almost ready, heat the oil in a pan and fry the bacon for four minutes over a high heat, until golden. Add the spring onions, chilli, mackerel and olives, and cook for two to three minutes more. When the potatoes are ready, cut a slit down the middle and place a knob of butter in each one. Fill with the mackerel and bacon mixture, and serve hot.
400 grams floury potatoes 150 grams smoked streaky bacon 3 spring onions 1 tablespoon melted bacon fat 250 grams smoked mackerel flesh oil for cooking flour for dusting lemon halves, to serve
Peel the potatoes and boil them in deep, salted water. When they are tender, drain and mash them thoroughly.
Discard the rind from the bacon rashers. Put the bacon into the bowl of a food processor with the roughly chopped spring onions. Blitz till you have a rough, crumbly mixture. Pour the oil into a shallow pan and fry the onions and bacon till golden and fragrant. Tip into the mashed potato.
Crush the mackerel lightly with a fork and stir it into the mash. Check the seasoning, adding salt and black pepper as you think fit, then, with floured hands, make 8 thick patties with the mixture. Leave them on a floured tray for 20 minutes in a cold place.
Heat a couple of tablespoons of oil in a frying pan. Dust each cake with flour then slide into the hot oil. Fry for a few minutes on each side till golden. They will probably take about 8 minutes. Serve with the lemon halves.
bacon recipe courtesy of: Nigel Slater, The Observer, March 14, 2010