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Mackerel with warm greengage chutney.

Serves 4

Ingredients

For the chutney

• 4 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, finely chopped

• 1 tsp mustard seeds

• 1 tsp ground ginger

• ½ tsp ground turmeric

• ½ tsp ground cardamom

• 2 star anise

• 4 tomatoes, peeled, seeds removed

and chopped

• 100ml/3½fl oz white wine vinegar

• 50g/1¾oz sugar

• A pinch of sea salt

• 12 greengages, roughly chopped

For the mackerel

• 4 mackerel fillets

• vegetable oil for frying

Method

1. To make the chutney, heat the olive oil in a large pan and cook the onion and garlic until soft. Add the mustard

seeds, ground ginger, turmeric, cardamom and star anise and stir well.

2. Add the tomatoes, vinegar, sugar and salt and simmer for 30 minutes or so, until everything thickens. Then add the

greengages and cook for a further 15 minutes, or until soft. Remove from the heat and let cool slightly.

3. To fry the mackerel, heat the oil in a large, heavy frying pan. Place each mackerel fillet, skin side down, and fry for

about five minutes, then flip over and fry for a further one to two minutes or until cooked through.

4. Serve the mackerel with spoonfuls of warm chutney.

5. Serve with warm bread or cooked potatoes

Recipe by Richard Corrigan, from the BBC's Great British Food Revival.