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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 ...

Diana Henry The Telegraph's award-winning cookery writer Show biography Diana Henry shares recipes for everything from speedy family dinners to special menus that friends will remember for months. Her ...

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 ...

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, ...

An elegant way to cook fresh mackerel, which I've adapted from Rick Stein. The parsley and garlic mixture forms a punchy aromatic stuffing in the middle of each neatly tied parcel. You won't need any ...

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 ...

4 mackerel, filleted -- one per person (eight fillets) Mustard and dill cream ½ onion, finely diced ½ cup white wine ½ cup cream 2 tbsps wholegrain mustard 1 bunch dill, chopped Red pepper escabèche 4 ...

“By the edge of the Bosphorous in the heart of Istanbul, commuters refuel with tea and grilled mackerel sandwiches. Finished with a squeeze of lemon and a dash of Turkish red chilli paste, this street ...

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 ...

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 ...