We are back in the kitchen again, and do I ever have a recipe for you! This recipe is for any fish that tastes overly fishy.

Fire-roast mackerel ... salt and pepper and place, cut side up, next to the fish. Place the aubergines (uncut) on the grill too. Turn the aubergines every few minutes, to ensure they cook evenly.

Heat oil in a wok or small frypan, on medium heat and fry the mackerel cutlet until beautifully golden, crispy and pungent. Transfer onto some paper towel to drain some of the oil. Don’t be ...

Add the salted mackerel and cook for a further 1 minute. Now add the rice and salt. Keep tossing the rice and fish, as the rice can easily stick to the side of the wok. When the rice has heated ...

Season the mackerel fillets with salt, rubbing it into the flesh and skin. Place the fillets skin-side down in the pan and cook on a medium to high heat so they caramelise. After 5-7min ...

A simple fried rice that punches above its weight, thanks to the addition of salted mackerel. “This salted mackerel version of crab fried rice was my mum’s go-to dish when she craved rice,” says ...

mackerel fillets and spring onion if using. Mix gently. Step 2: In a saucepan, add a little olive oil and toast the almonds and cumin seeds for a few minutes. Sprinkle in a pinch of salt.