Escalivada is a punchy make-ahead Spanish dish of grilled peppers, aubergines and onions. It works really well with grilled or barbecued fish Ingredients: - For the escalivada 3 very large or 4 medium peppers, a mix of colours 1 red onion, halved and thinly sliced 3 tbsp extra virgin olive oil 2 medium aubergines zest 1 lemon, juice of ½ 1 rosemary sprig, finely chopped 2 tbsp small capers, drained small pack flat-leaf parsley, roughly chopped For the fish and toasts 2 rosemary sprigs, finely chopped 3 garlic cloves, crushed 3 tbsp extra Read More...

The distinct taste of this oily-textured fish works brilliantly with Asian flavours, including garlic, spices, ginger and soy sauce. Ingredients: - 4 x 75g Mackerel fillets skin on 2 tbsp plain flour ½ tsp smoked paprika 2 tbsp extra-virgin olive oil 1 small orange, grated zest and juice 1-2 tsp harissa paste (to taste, as brands vary) 50g pine nuts, toasted small bunch coriander, very roughly chopped Method: - Roll the mackerel fillets in the flour sifted with smoked paprika and seasoning. Shake off excess flour and set the fish Read More...

Prep time: 10 minutes Cooking time: 8 minutes Serves: 2 Skill level: Competent Cook Recipe by: Billingsgate Seafood School         Ingredients 4 mackerel fillets, pin-boned 1 stick lemon grass, roughly chopped 2.5cm piece ginger, peeled and sliced 1 red chilli, sliced (seeds left in) 1 tablespoon olive oil Salt and freshly ground black pepper For the dressing Juice and zest of 2 limes 3 tablespoons fish sauce 2 teaspoons sugar 1 red chilli, deseeded and chopped 1 teaspoon tamarind paste 2 spring onions, finely sliced To serve Noodles Sprigs of coriander Lime wedges Method Heat the oven to 220C. Heat a large baking sheet in Read More...