Gratin of smoked mackerel and turnip with spiced pickled cucumber

1 Preheat an oven to 180 degrees, or equivalent.

2 Place the milk, cream, crushed garlic, potatoes, turnip, salt and pepper into a large saucepan and slowly bring to the boil over a low heat. Stir a few times to make sure the potatoes are evenly coated with the milk/cream mixture.

3 Simmer for at least 20 minutes until the potatoes are just tender, taking care that the potatoes don't stick to the bottom of the pan.

4 Stir in the horseradish.

5 Turn half the potato mixture into a shallow oven-proof dish.

6 Scatter the smoked mackerel over the potatoes. Spoon the remaining mixture on top.

7 Sprinkle the grated Cheddar over the potatoes.

8 Bake for around 35-40 minutes, until golden and bubbling.

For the pickled cucumber:

1 Bring the vinegar, water, sugar and ginger to the boil.

2 Allow to cool.

3 Add the cucumber and keep in a sealed jar in the fridge until needed

4 This will keep for up to a week. I use the pickling liquid as the basis for a salad dressing with a little hint of cream to thicken.