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Ingredients

For the treacle bread

• butter, for greasing
• 225g/8oz plain flour, plus extra for dusting
• 225g/8oz self-raising flour (or use 225g/8oz plain flour and 1 tbsp baking powder)
• 1 tsp bicarbonate of soda
• 2 tbsp black treacle (or use maple syrup, honey, pomegranate molasses or golden syrup)
• 50²µ/1¾´Ç³ú porridge oats, plus 1 tbsp for sprinkling (these are to add texture - can be left out if none available)
• 475ml/17fl oz milk
• 1 tsp sea salt

For the pâté

• 500g/1lb 2oz smoked mackerel, skin and bones removed, flesh flaked (alternatively use any cooked or smoked fish such as salmon, mackerel, sardines or tinned crab meat)
• 350g/12oz cream cheese (or crème fraîche or cottage cheese)
• 50²µ/1¾´Ç³ú plain yoghurt
• 1 tbsp horseradish sauce (or Dijon mustard or wasabi paste)
• 1 lemon, juice only
• sea salt and freshly ground black pepper

For the beetroot pickle

• 100g/3½oz pickled beetroot in a jar, grated, plus 1 tsp juice from the jar (or picked red cabbage, piquillo peppers or gherkins)
• 1 shallot, finely diced
• 1 tbsp walnut oil (or another type of oil)
• 1 tsp Worcestershire sauce (if available)
• 6 drops Tabasco sauce (or pinch of chilli flakes)
• sea salt and freshly ground black pepper
• handful fresh parsley leaves, to garnish (or any other herbs, salad leaf or rocket)
• 1 tbsp extra virgin olive oil, to serve