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From Britain The Cookbook by Phil Vickery, he writes "Not only is this fresh mackerel recipe very quick and easy, but it makes a great accompaniment to all sorts of dips and sauces". The watercress sauce is a great accompaniment to any fish.

Serves 4

    4 medium mackerel fillets, boned but skins left on
    Salt and freshly ground black pepper
    Olive oil for brushing
    2 tbsp chopped basil
    2 tbsp pitted black olive rings

For the Ketchup

    3 tbsp olive oil
    2 small onions, peeled and very finely chopped
    1 garlic clove, peeled and very finely chopped
    300ml (10fl oz) water
    ½ vegetable stock cube
    2 tbsp light soy sauce
    2 tbsp runny honey
    1 level tbsp cornflour, slaked in 2 tbsp cold water
    255g (9oz) watercress
    3 heaped tbsp frozen peas
    3 tbsp mayonnaise
    A squeeze of lemon juice

For the Breads

    225g (8oz) self-raising flour
    2 tbsp good-quality olive oil
    4 tbsp chopped mint
    4 tbsp natural yoghurt

Method

To start the ketchup, heat the olive oil in a large saucepan, then add the onion and garlic and cook for 5 minutes to soften.

Next add the water, stock cube, soy and honey, bring to the boil and cook for 5 minutes. Then thicken with the cornflour, stirring it in well. Add 85g (3oz) of the watercress and all the peas and cook for a further 1-2 minutes until the watercress is softened. Pour into a large tray or bowl over ice to cook as quickly as possible. This will keep the deep green colour. Once cooled, spoon the cooled mixture into a liquidiser, add the remaining watercress and blitz for a good 3-4 minutes or until very smooth. Whisk in the mayonnaise and lemon juice and chill.

Meanwhile, for the breads, preheat a griddle or frying pan. Mix the self-raising flour, some salt, the oil, mint and yoghurt together to form a loose dough (using a little water if needed). Roll out to about 1cm (½in), or possibly slightly thinner; do not overwork. Pop the breads straight on to the hot dry griddle or frying pan and cook on each side for about 4-5 minutes, or until slightly puffy and blistered. Leave to cool and cut into wedges or strips.

Preheat the oven to 200C/400F/gas mark 6 or the grill to a moderate or high heat. Lay out the mackerel fillets on your work surface, season well with salt and pepper and brush with olive oil. Sprinkle on a little chopped basil and a few rings of olive. Roll up and secure with a wooden cocktail stick. Brush with more oil. Heat a non-stick heatproof and ovenproof pan and add a touch of oil. Place the rolls in the pan and cook for 2-3 minutes. Place in the oven or under the grill for 10 minutes. Do not overcook. Serve the rolls with the breads and watercress ketchup.

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