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Paul Flynn is a chef, restaurateur and contributor to The Irish Times.Potato (27%), Cathedral City Cheddar Cheese ( Milk) (18%), Water, Savoy Cabbage (11%), Carrots (11%), Onion (11%), Single Cream ( Milk), Toasted Breadcrumbs (2%) ( Wheat Flour ( Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Extra Virgin Olive Oil, Salt, Yeast), Full Fat Soft Cheese (Soft Cheese ( Milk), Salt, Stabiliser: Locust Bean Gum Preservative: Potassium Sorbate), Dried Skimmed Milk, Modified Maize Starch, Rapeseed Oil, Red Leicester Cheese ( Cheese ( Milk), Colour: Annatto Norbixin), Sage, Salt, Vegetable Bouillon (Salt, Maltodextrin, Potato Starch, Yeast Extract, Sugar, Onion Powder, Parsnip Powder, Sunflower Oil, Lovage Extract, Dried Parsley, Ground Lovage, Ground Turmeric, Ground White Pepper, Garlic Powder, Mace Powder, Ground Nutmeg), Wheat Flour ( Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Dijon Mustard (Water, Brown Mustard Seed, White Vinegar, Salt), Cracked Black Pepper, Vegetarian Worcester Sauce (Water, White Vinegar, Sugar, Onion, Salt, Tamarind Paste, Cloves, Ginger, Garlic, Barley Malt Extract), Garlic Purée, Lemon Juice from Concentrate, Rosemary, Ground White Pepper.ĪLLERGY ADVICE: FOR ALLERGENS, SEE UNDERLINED INGREDIENTS IN BOLD.

Drizzle the dressing over and serve straight away.

Flake the smoked mackerel on top of the bubble and squeak.

Meanwhile, whisk all the ingredients for the mustard sauce together until it forms an emulsion.

You will see it bubble and hear it squeak. When it starts to turn golden, bring it together and mash it down again. Spread out the mixture in the pan, over a medium-high heat.

Melt the butter in a non-stick pan and when it is foaming add the mash to the pan.

Crush the vegetables and potatoes together with a fork, to make a rough mash.

2 fillets of smoked mackerel, skin and bones removed.

Leftover cooked vegetables – ie, carrot, peas, turnip, cauliflower, cabbage,.

Leftover potatoes, mashed or boiled, enough for two.