James Strawbridge’s Mackerel Puttanesca

James Strawbridge's Gluten-Free Mackerel Puttanesca Portrait

Add this simple and speedy dish to your midweek repertoire. A twist on a pasta classic, it combines capers, olives, basil, fennel and garlic with our beautiful smoked mackerel for a quick but delicious meal. Plus, it includes no gluten-containing ingredients!

Serves 2-4



  1. Gently sauté your fennel, garlic, capers, olives and chilli in olive oil and on a low heat for 10-12 mins.  
  2. Meanwhile, cook the spaghetti in plenty of salted, boiling water, as per packet instructions. 
  3. Once the vegetables have softened and caramelised, add some torn basil and the mackerel, flaking it between your fingers. Remove from the heat. 
  4. Strain the pasta and toss in a large serving dish with the vegetables to coat. Finish with some extra olive oil. Season with sea salt and plenty of grated parmesan before serving. 
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The Green Grass and High Tides Podcast

In this podcast collaboration with 44 Foods, James explores some of his favourite ingredients from the land and coast of Britain.

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