Mackerel is delicious in every shape or form – an inexpensive, healthy fish that packs a real punch of flavour. A great way to elevate this humble species to restaurant-quality is to prepare it ...

Preparation time: 10 minutes Cooking time: 50 minutes Serves 4 4 mackerel fillets, about 100g (3½oz) each Olive oil, for brushing the fish 1 lime Small bunch of chives, to garnish 50g (1¾oz) salted ...

This is one of the most plentiful species of fish in the sea, and it would be very nice to keep it that way. It is one the most inexpensive and delicious. It can be prepared in so many ways, as sushi, ...

To make the Blan Tjang blend the apricot jam, chilies, garlic and vinegar together and set to one side. On a pre-heated pan, sear the mackerel fillets on each side and cook for a minute turning over ...

Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a ...

Mix together the peppercorns and spices on a plate. Place the mackerel fillets, skin side down, in the spice mixture. Set aside. Combine the celeriac and beetroot in a bowl. Add the remaining ...

Position the fish with the head on the left and the belly facing you. (Reverse the direction of the head if you are left-handed.) Wipe the cutting board to prevent staining or lingering odors. When ...

Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life. The first time ...

Love cooking, but don't think you can make a great meal with your 100mph hectic lifestyle? Let BBC Radio Solent's Jon Cuthill help you with a variety of different tasty and speedy recipes. Every week ...