Head chef of The Dairy restaurant in Clapham's old town shows us how to plate up his potted mackerel starter like a true professional.

Here's his top tips...

1. Use a sardine tin instead of a ramekin for that more authentic feel

2. Layer your garnish between the mackerel pieces

3. Top with bright, wild flowers for a bit of colour

Get the full recipe for Robin's potted mackerel.