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Chef Kelly

Chef Kelly was classically trained at the Leith’s School of Food and Wine in London. Since qualifying as a chef, she has worked in the private sector in the South of France making the most of local markets and the artisanal way of cooking, slowing it down and appreciating the food and how its prepared. She successfully run a Pop Up Restaurant: Farm to City Kitchen, based in Manchester’s most luxurious co-working space, TheBeehive Lofts. Creating daily changing menus which provided one dish, two different ways, one for the carnivores and one for herbivores.

She now takes both flavour and nutrient content as paramount to inspire her in the kitchen, creating recipes with performance and wellbeing in mind, delving into dietary requirements and alternatives to create recipes and menu plans that both nourish our minds and bodies to enable us to perform at our best, everyday, whilst tasting absolutely delicious.

Amy-Jo Simpson:

Chef Amy-Jo Simpson is a professional TV and corporate presenter specializing in fitness, food and adventure. Amy-Jo is also into her third year presenting for The Royal Air Force at all UK airshows during the summer months which she absolutely loves.In the past she has presented for QVC UK, Thane TV and Unibet amongst others. As well as this, she travels the globe hosting at corporate events introducing main speakers or hosting fun quiz shows to the delegates.

She thrives on helping people achieve their health and fitness goals and started up her own online challenge groups over a year ago which have become hugely successful. She is passionate about how changing your lifestyle slightly can make a huge difference on people’s lives. Amy-Jo hates ‘diets’ and will do everything she can to educate people that they are not needed and by eating the correct food and treats in moderation is the way forward!

Video Description

Gain a host of healthy, and satisfying, recipes to add to your collection with this masterclass focused solely on creating food to nourish your body and mind.

In this episode fitness guru Amy-Jo Simpson and Chef Kelly Stretton join forces once again to provide us all with a tasty yet healthy meal. Watch as they make a delicious mackerel salad, complete with radish and fennel. 


1-2 mackerel fillets

6- 8 radishes

3-4 spring green leaves

1/4 fennel


Olive oil


Fennel tops


Quarter the radishes and the greens.

Thinly slice the raw fennel, using a mandolin for ease, or cut a flat edge then slice as you would an onion.

Keep some of the fennel fronds to garnish, the tops look similar to dill, green and pointy!

Season the fish with salt. As this fish is not very thick, you only need to grill for 2 minutes on a high heat. The skin will blister very quickly so turn over after 30 seconds! Or you can fry again on a high heat for 2 - 3 minutes skin side down.

Then take off the heat, turn the fish over and leave it to finish cooking in the residual heat of the pan.

Take the fish out of the pan and leave to rest.

Add the greens to the frying pan, but only briefly to soften and wilt the leaves.

Add oil, lemon juice and mustard. Stir to coat evenly.

Serve immediately and top with fennel fronds.

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