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John West Mackerel Sauces. Seven tasty exotic flavours.
By Simon – Ship’s Cook

John West Mackerel Sauces. Seven tasty exotic flavours.

As it’s the start of the Mackerel fishing season, Old Sam and the crew have gone Mackerel Mad this month.  This season we at John West are bringing Mackerel in Sauces to the table.  We’ve got seven exotic flavours from around the world Mexican, Sweet Chilli, Teriyaki, Sundried Tomato and Basil, Tomato & Chilli, Korma and of course Dijon Mustard ! 

You can indulge in Mackerel Sauces to perk up a salad or have as a hot tasty supper. Adding one 125g can of Mackerel Sauces to a salads, a warm supper will give you a whole host of health benefits.

Check out our deliciously different range for yourself and use the coupon from the website to get a 50p money off coupon.

With seven flavours to get the taste buds fired up; you’ve got your menu sorted for the week.

Rustle up a salad with a Mexican twist quicker than you can say Ole!
Shred couple of handfuls of romaine lettuce, gently break up the mackerel fillet into bite size pieces, add to the salad leaves, drizzle the sauce over the dish as a delicious dressing. Ole!  For extra crunch, add a handful sugar snap peas, cherry tomatoes, or a ripe avocado would also work nicely.

For a stir fry with a Japanese Twist, heat up your wok, stir fry a selection of your favorite veg, add the Mackerel fillet with Teriyaki Sauce. Serve with noodles.

Sundried Tomato & Basil:
Serve warm with pasta – the healthy man’s Spaghetti Bolognese!
If you fancy a spicy kick go with the Tomato & Chilli Sauce option instead! Both a taste sensation.

Sweet Chilli:
It’s a Sweet Chilli wrap! Gently break up the mackerel fillet and mix it with the sweet chilli sauce to make the tasty filling.  Chop tomatoes, cucumber and lettuce, fill the wrap and enjoy; toasting is also an option.

Mackerel Korma:
Fancy a curry in a hurry? Heat the mackerel gently in a saucepan. Serve on the bed of basmati rice. Couldn’t be quicker.

Dijon Mustard Mackerel:
Turn our Mackerel Dijon Mustard into a mackerel paté with a knob of butter or crème fraiche and a squeeze of lemon. Delicious on hot toast. Voila!

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