Ingredients (@ quantity):

Method:

Place the crushed garlic in a preheated oven for 5 minutes, cut the baby vine tomatoes into 4 equal branches and drizzle with a little olive oil and sea salt. Place in hot oven for 3 minutes or till the skin is bursting. Set aside. Simmer the purple potatoes in water with a little salt till tender. Drain of all remaining water. Crush the potatoes and add the roasted garlic, the hot milk and the creme fraiche. Mix well and adjust seasoning. Set aside and keep warm till needed. Fry the chopped onion in half the olive oil till translucent. Add the tomato puree, the chopped tomatoes, the oregano and some seasoning. Simmer for 20 minutes on gentle heat, stirring from time to time. Pan-fry or grill the seasoned Mackerel fillets for 2 minutes from each side. Keep warm. Heat a large pan with some olive oil and add the kale first. Fry for 2 minutes and add the spinach, swiss chard and rocket leaves. Stir vigorously until the leaves start to fall together. Season with salt and pepper. Arrange the purple potato mash on 4 large plates in the centre and scoop the tomato sauce around it. Place the Mackerel fillet on to of the mash and top with the wilted greens. Place a branch of the roasted baby vine tomatoes on top and sprinkle with the toasted seeds. Serve. Bon Apetite