I am Emily Watkins and after a life long passion for food I eventually got the confidence to move to Italy where I got a job in a restaurant in Florence.

Seven years ago my husband and I opened The Kingham Plough.

We specialise in traditional recipes, using modern methods of cooking. We change our menu every month to allow for the different produce available. My favourite places to eat and drink around Oxfordshire inlcude The Chequers in Churchill for a drink, the Magdalen Arms in Oxford and The Five Alls in Faringdon. We also love Asian food and there are some really good Indian and Thai places around.

CORNISH MACKEREL BURGER WITH BEETROOT MUFFIN AND BLOOD ORANGE AND BEETROOT CHUTNEY

Mackerel Burger (Serves 4)

Ingredients
* 4 whole mackerel
* Juice and zest of 1 blood orange
* 1 egg white
* Finely chopped parsley
* Salt and black pepper

Method
Fillet the mackerel removing the skin and bones.

Weigh and separate 15 per cent.

Place the 15 per cent with one egg white and the orange juice and zest in a food processor, blitzing until smooth.

Hand dice the rest of mackerel into half inch cubes, mix together and season to taste. Shape into 50g burgers and pan fry.

Beetroot Muffins Ingredients s 900g bread flour s 650g beetroot juice s 1 tbsp oil s 30g yeast s 10g salt s 5g sugar Method Prove and knock back before portioning into 35g rolls.

Prove in buttered small ring moulds.

Bake at 200C for eight minutes.

Beetroot and Blood Orange Chutney

* 1.5kg raw beetroot, peeled and cut into julienne strips
* 3 red onions, finely sliced
* 3 blood oranges, zest and juice
* 1 tbsp coriander seeds
* 2 tbsp yellow mustard seeds
* 1tsp ground cloves
* 700ml red wine vinegar
* 700gr golden granulated sugar

Method
Place all the ingredients in a heavy bottomed pan and bring to the boil. Turn down to a simmer and cook for two to three hours, until thick and well cooked.

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