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Grilled Fillet of Cornish mackerel on Spring Greens with Pomegranate and Honey Dressing


I love mackerel for three reasons. It tastes brilliant when absolutely fresh, it’s cheap and it’s really good for me. This dish is full of omega 3 and 6 and helps my heart as well as my brain. Not bad for a couple of quid!


For the Dressing:

1 Pomegranate

2tsp Manuka Honey

1 Red Pepper, diced

3 Large Fresh Mint Sprigs

3tsp Red Wine Vinegar

4tssp Extra Virgin Olive Oil

1/4tsp Rose Harissa (optional)

Flaked Natural Sea Salt

Freshly Ground Black Pepper


14 Fresh Mackerel Fillets, pin bones and cut into two equal pieces

1 Small Spring Green

½ Red Onion

2tbsp Bertolli Extra Virgin Olive Oil

1 Lemon, zested and juiced



Get Stuck In:

  1. In a warm bowl, mix the flour, salt and yeast.

  2. Add the oil, water, honey and half the crushed hemp seeds.

  3. Mix to a soft dough and then knead for ten minutes on a floured surface.

  4. Divide into 8 balls and place on baking sheets.

  5. Flatten wthe balls by pressing your hand down a little.

  6. Cover and leave to rise in a warm place for 15 minutes or until doubled in size. 

  7. Egg wash the surface of the loaves or rolls and sprinkle with hemp seeds.

  8. Place in the middle of a pre-heated oven at 230C for 15 minutes.

  9. Remove from the oven and leave to cool on a wire tray