GET READY: ingredients out • large pan • large mixing bowl • large skillet •

GET SET: skim read instructions before you begin •

GO! :: Instructions

1. For The Cavolo Nero: heat the olive oil and butter in a large pan over a medium heat, slice the onion and add to the pan to sauté for a few mins with the whole rosemary sprig, sliced chilli, crush in the garlic and add lots of salt and pepper. 
2. Add cavolo nero, pour in the bone broth and cover with the lid, cook gently for about 20 mins, keep stirring.
3. For The Fishcakes: remove any skin from the mackerel fillets, toss all fishcake ingredients (except coconut oil) into a large mixing bowl with plenty of salt and pepper. Mix with your hands to combine well by repeatedly squeezing the mixture through your fingers and turning the mix over. 
4. Form into 4 round patties, about 1 inch in height (use your thumb to flatten the edges of the patty to create a cylinder shape. 
5. In a large skillet, heat the coconut oil and pan fry the fishcakes on high heat for about 3-4 mins each side.
6. For The Sauce: in a small bowl mix together the sour cream and grated horseradish. 
7. To Serve: when the fishcakes and greens are cooked, divide the cavolo nero and top with the fishcake. Dollop a tablespoon of the sauce on each of the fishcakes and drizzle ½ tablespoon of olive oil over each serving.