CHEF Alex Aiken at The Jetty restaurant in Mudeford prides himself on using local, seasonal and simple ingredients in his dishes.

Try his recipe for Mackerel on Toast with Tomato Compote for a healthy, tasty lunch.

Simple compote recipe

¼ cup olive oil

1 garlic clove, minced

2 shallots, minced

4 tomatoes, chopped

1 tablespoon tomato paste

1 tablespoon sugar

Salt and pepper to taste

Heat the butter and olive oil in a skillet over medium heat. Sauté the garlic and shallots until wilted, about 5 minutes. Add the tomato, tomato paste, sugar, salt, and pepper, and then simmer for 15 minutes. Set aside until ready to assemble For the toast we make our own foccacia, any good coarse bread will be adequate. Toast or grill to a nice golden brown, rub with garlic, drizzle with good olive oil.

Two mackerel fillets (ask your fishmonger to prepare) season and grill so the skin actually colours and splits slightly. This releases the rich flavourful oils in the skin.

To assemble toss a few rocket leaves in olive oil and lemon juice, arrange on plates, top with the toast spread with tomato compote finally top with mackerel.

Squeeze a little fresh lime or lemon and a final drizzle of olive oil.