Stage two: Smoked mackerel pâté with cucumber, radish and rocket 

This pâté massively delivers on flavour – it contains just enough yogurt to blend the mackerel, and the lemon cuts through the oily fish perfectly. Don’t be put off by the large quantity of dill: it works a treat. Prep time 5-10 minutes

Prep time 5-10 minutes 

Serves 2

Calories per portion 440

230g peppered smoked mackerel

70g full-fat Greek yogurt

zest and juice of 1 lemon

20g fresh dill, finely chopped

salt and pepper

For the salad

100g radishes, trimmed and sliced

180g cucumber, sliced

100g rocket or other salad leaves

2 tsp olive oil 

juice of ¼ lemon

•  Remove the skin from the fish and discard. Place the flesh in a small food processor. Blitz briefly to break up. Add the yogurt, lemon zest and juice and blitz again until combined. Stir in the dill, season to taste and set aside.

•  To make the salad, toss the radishes, cucumber and rocket with the olive oil and lemon juice in a large bowl and season. Divide between two plates and serve the pâté alongside.

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©Roy Taylor 2020. recipes created by: participants on the diabetes reversal trial, Kathryn Bruton, Alison Barnes. Food styling: Clare Lewis. Styling: Sue Radcliffe