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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.
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