Corn, pine nut & salad onion stir fry with hot smoked mackerel in piadina flatbreads

Step by Step

Step 1

If using corn from a cob, stand it on its end and cut downwards, working around the cob in sections, to remove the corn kernels. If using frozen, cook according to pack instructions.

Step 2

Warm the flatbreads in a dry frying pan for about 30 seconds each side, then cover with a clean tea towel to keep warm. Flake the fish into small bitesized pieces and set side.

Step 3

Heat the oil in a large frying pan or wok over a high heat and add the green pepper and salad onions. Stir fry for 1 minute, then add the pine nuts. Stir fry for 30 seconds more, then add the corn kernels and stir fry until everything is hot (about 1 minute over a high heat).

Step 4

Sprinkle over the sugar and salt and toss everything together. Serve the corn mixture in a bowl, drizzled with extra virgin olive oil or chilli oil, if using, with the warm flatbreads and flaked mackerel alongside. Place a spoonful of the mixture onto each flatbread and top with a little smoked mackerel and enjoy like a taco.