Mackerel – one of the very best of fish, except for little people who can’t cope with any bones at all.

I adore their steely silver-blue colour lying fresh on the fishmonger’s slab – even better if you can catch them yourself.  They are among the cheapest of fish, and a real “super-food” with all those omega 3s.  Fillets are easiest.  Whole fish, on the other hand, are more dramatic – but only for when life is leisurely enough to be able to eat taking care for bones and, unless you are very skilled, when your travel is being undertaken with a table.

Happy quick and easy cooking and – bon appétit!

Anna

Quick pan fried mackerel with garlic and thyme (or most other herbs) – delicious, and one of the quickest recipes in the world – five minutes flat of cooking time.