This zesty springtime dish is perfect for lunch or a light supper
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Adapt it - Watercress, potato & mackerel soup
In a pan, gently fry the onion in a little oil, then tip in the potatoes (you need to peel them for this). Cover with vegetable stock. Cook for 15 mins until softened, then crush with a potato masher and stir in the watercress. Heat through and top with large flakes of mackerel.