For the Filipino-style tamarind sauce:

INGREDIENTS: (Serves 4)

1tsp coconut oil or ghee 8 mackerel fillets (total 700g)

Sea salt and black pepper

tamarind paste

1tsp chilli flakes (or to taste) 1tbsp maple syrup 2tbsp tamari (or soy sauce will do) Juice of 1 lime For the greens: 1 ½tbsp coconut oil or ghee 4 spring onions, sliced (green parts saved to garnish)

3 garlic cloves, finely chopped 3cm piece of ginger, finely chopped 1 head of broccoli (about 300g), cut into small florets

250g green beans, trimmed 250g sugar snap peas or mangetout, chopped

1 large handful of mixed fresh herbs (such as coriander, basil or mint), finely chopped

1 large handful of cashews, toasted and roughly chopped

METHOD:

3tbsp

1. Preheat the grill to high. Add the oil to a baking tray and pop under the grill for a few minutes to melt.

2. Whisk the sauce ingredients in a bowl and set aside. Toast the nuts in a dry pan and then set aside.

3. For the greens: Melt the one-and-a-half tablespoons of oil in the pan, add the white parts of the spring onions, garlic and ginger and fry over a medium heat for 30 seconds.

4. Tip in all the green vegetables and stir-fry for five minutes until just tender. Add a splash of water if the greens are getting too dry and sticking to the pan.