spicy mackerel melt

a really healthy fish with lots of essential oils, mackerel has a great texture and is delicious cooked over fire. Fish can sometimes be daunting to cook on a grill, but this is a foolproof recipe that both kids and adults will love.

Serves 4

2 large mackerel, gutted and patted dry 4 slices of sourdough bread a bunch of spring onions, roughly chopped, plus a few extra, sliced, to garnish

2 heaped tsp mayonnaise

100g mature Cheddar cheese, grated sea salt and black pepper

1 red chilli, sliced, to garnish

1 Lightly score the fish skin, season and cook on the grill over a direct, medium heat. After 2-3 minutes, use a fish slice to turn the mackerel over. Cook for 2-3 minutes, then move the fish to the indirect side of the grill and cover with a lid for 2-3 minutes, until just cooked. Set aside to rest for 5 minutes.

2 Lightly toast one side of the sourdough slices on the grill. remove the skin from the fish and flake the flesh into a large bowl, removing the bones as you go. Gently fold in the spring onions and mayo. Season.

3 Spread the mackerel mixture onto the toasted side of the bread. Sprinkle the cheese over the top and place on the indirect side of the grill, with the lid on, until the cheese is melted. Garnish with the extra spring onion slices and the chilli to serve.