Mackerel flatbreads with pickled kohlrabi and parsley potatoes

Method

1. Shred the kohlrabi into thin matchsticks. Mix the red wine vinegar, 200ml water, honey and the ginger in a small saucepan and bring to the boil. Remove from the heat and add the kohlrabi. Set aside to cool and pickle.
2. Fry the potatoes in 3 good glugs of olive oil for 10 minutes or until crisp and golden. Stir through the fresh parsley and chilli, then season well.
3. Meanwhile, put a pan over a high heat. Rub the mackerel fillets with olive oil and season. Fry the fillets skin-side down for 3-4 minutes, then turn over and fry for 2 minutes more. Warm 4 flatbreads, then top each one with a mackerel fillet, a spoonful of the drained kohlrabi and the parsley potatoes. Roll up to eat. Serve with a bowl of Greek yogurt, if you like.
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