Mackerel Fillet Layer

Wash a medium butternutsquash, cut into 4 quarters and remove the seeds. Thinly slice the butternutsquash then place as a bottom layer in a deep baking dish. Drizzle oil over it.

Put the butternutsquash seeds into a shallow baking dish, drizzle with oil and a fresh grinding of garlic salt/herb product. Set aside for now.

Thinly slice an onion into rings and layer onto the butternutsquash.

Shred 2 pointed cabbage leaves for the next layer.

Thinly slice half a corgette for the next layer.

Sprinkle on salt and pepper.

Open 2. 125g cans of mackerel fillets in tomato sauce mash into home made tomato ragu/tomato sauce (click for my recipe) or use 2 bought jars. This will be the final layer.

Bake in a preheated oven 180 fan for 30 minutes.

Put the butternutsquash seeds on the bottom of the oven and bake all for another 10 minutes.

Portion into 4 served with 1 tbsp of the butternutsquash seeds as a topping.