Recipes

• 4 Filleted Mackerel
• 1 egg Pinhead oatmeal
• 3 sticks Rhubarb
• 3 teaspoons caster Sugar
• 1 Tablespoon red wine Vinegar

Trim the Rhubarb and cut into small slices. Put these in a saucepan with the sugar and vinegar. Cook these gently together until the rhubarb is tender but not mushy. Taste this and add more sugar if it very bitter, it should not be too sweet. Let this cool.

Cut each mackerel in two so you have eight fillets. Beat the egg and dip the fillets in this, lay some oatmeal out on a large plate and then press each fillet into this to coat. Put some olive oil in a large pan and when hot cook the fish in the hot oil flesh side first for about four minutes until browned, then cook on the skin side until cooked through. You will probably need to cook these in two batches as they can break up easily when cooked if the pan is too full. Have a warm oven ready to keep the first batch hot while you cook the second.

Serve these with the relish at the side with some plain potatoes.