Recipe

4 mackerel filleted, pin bones removed and trimmed ( ask your fishmonger)

Heat your barbecue or a hot pan ( if you’re worried the pan might stick, line the bottom with parchment paper). Brush the skin with oil and season with salt. Place skin side down and cook for about 3 minutes or until skin is crisp. Season the flesh with salt and flip over. Cook for another minute and rest.

200ml Greek Style yoghurt

Toast the onion seeds in a dry pan until they pop then mix into the yoghurt with the hot honey, elderflowers and salt and mix well.

Beetroot Salad

Fry the onion in the oil until soft and mix into the beetroot with the vinegar and season well. Allow to marinate for an hour, tossing occasionally, before serving.

Serve the mackerel on some beetroot salad with a dollop of the yoghurt on the side. Garnish with some elderflowers and parsley/lovage