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Beetroot Coquillettes with Smoked Mackerel and Walnut Crumb

By OcadoLife
Boldly flavoured and eye-catchingly pink, this Beetroot Coquillettes with Smoked Mackerel and Walnut Crumb, from food writer and stylist Rosie Reynolds, features a French pasta that’s shaped like a mini macaroni. Cook…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 2 tbsp of olive oil
  • 1 onion, roughly chopped
  • 3 garlic cloves, crushed or grated
  • 500 g of beetroot, peeled and chopped into 1cm cubes
  • 1.5 tsp of ground coriander
  • 1.5 tsp of cumin seeds
  • 300 g of coquillettes
  • 25 g of coriander, stems finely chopped, leaves left whole
  • 1 vegetable stock cube, dissolved in 1L boiling water
  • 100 g of walnut pieces
  • 300 g of smoked mackerel, broken into bite-sized pieces
  • 4 tbsp of crème fraîche, to serve

Method

4 steps

  1. Step 1

    Heat the oil in a large casserole, add the onion, 2 garlic cloves, beetroot and 1 tsp each of ground coriander and cumin seeds; season. Fry, stirring often, over a medium heat for 10 mins.

  2. Step 2

    Stir the coquillettes and coriander stems into the beets, pour over the stock and bring to the boil; cook for 10 mins, stirring often.

  3. Step 3

    For the crumb, toast the walnuts in a dry pan for 5 mins. Add the remaining spices and garlic; cook for 1 min. Tip onto a board, cool slightly then add the coriander leaves. Chop everything together, scrape into a bowl and season.

  4. Step 4

    Fold the mackerel into the pasta; season. Serve with the nut crumb and a dollop of crème fraîche. Keep leftovers, covered, in the fridge for 2 days. Store the crumb separately.