Grilled Mackerel & Chermoula

  • 1 very fresh mackerel, gutted but left whole
  • A small handful of chopped coriander, and the same of parsley & mint
  • 1/2 small red onion, diced 2 minced cloves of garlic
  • 1 large or 2 or 3 small preserved lemons, pith removed and discarded, skin diced
  • 2 tsp of toasted & crushed coriander seeds
  • 2 tsp of toasted & crushed cumin seeds
  • Extra virgin olive oil
  • Salt & lemon to squeeze

Take the fish, slash through to the spine, 2 or 3 times on each side.

Mix a decent pinch of salt with 1 tsp of the coriander seeds & 1 tsp of the cumin. Grind together in your fingers & season the fish liberally inside & out. Set aside for 5 minutes to penetrate.

Mix all the chermoula relish together, taste and season & add enough olive oil to make a loose paste.

Grill the fish under a very high flame or BBQ for best results. Depending upon the temperature of your grill and the size of your fish, this could take anywhere between 5-15 minutes.

Check by pulling the flash carefully apart and checking the fish is opaque down to the bone.

When ready, spoon the relish generously over the fish and serve alongside some grilled lemons.

Grilled Oysters with Parmesan & Herb Crumb:

  • 250g butter
  • 3 tablespoons of grated Parmesan
  • 3 tablespoons of finely chopped parsley
  • 1/2 lemon juiced
  • 2 tsp minced garlic
  • 2 tsp minced chives.
  • Breadcrumbs over each oyster.

Fresh oysters, allowing around 6 per person Mix all the flavoured butter ingredients together, season carefully and roll into a log. Chill until firm.

Open each oyster and tip away the sea water. Slice the butter and lay a decent amount over each oyster, scatter over some breadcrumbs & grill until golden.

Serve immediately on rock salt to prevent them from tipping over on the plate.

Offer a small bottle of green chilli Tabasco as an accompaniment, should you need an extra kick!

Mussels in Calvados & Cream

  • 150g smoked Bacon lardons
  • 50g butter
  • 1 diced shallot
  • 6 small sliced Paris brown or button mushrooms
  • 1/2 sweet apple diced with the skin on
  • 75ml calvados or Summerset cider brandy
  • 200ml double cream
  • 2.5-3kg mussels

Wash and scrub the mussels well. Refrigerate until they are needed.

Cook the shallot in the butter for 2-3 minutes and then add the bacon, diced apple & mushrooms. Continue to cook for another 2 minutes before adding the calvados.

Bring to the boil and add the cream. Return to the boil, chuck in the mussels, cover & cook until they are all open. Discard any that refuse to open after 5-8 minutes of cooking.

Throw in a good sized handful of rough chopped parsley & celery leaf.

Serve immediately.