- 3 tbsp olive oil, plus extra for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 bunch spring onion, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 large garlic clove, crushed
- zest 1 lemon and squeeze of juice
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 x 400g can chickpeas, drained and rinsed
- 150ml vegetable stock
- 85g SunBlush tomato, halved
- 4 mackerel fillets, skin on
Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…
- 1 large bunch basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
Heat 2 tbsp oil in a large, shallow pan. Add the spring onions, garlic and lemon zest, then cook for 2 mins until the onions are tender but still very green. Add the chickpeas, then stir until well coated in the onion mixture. Lightly crush with a potato masher, then add the stock and tomatoes. Simmer for 3-4 mins or until the liquid is absorbed, then set aside to cool slightly.
Meanwhile, heat the remaining oil in a large, non-stick frying pan over a medium heat. Season the mackerel fillets on both sides and fry for 3 mins each side, starting on the skin side. You’ll probably need to cook these in two batches.
Add the basil and a squeeze of lemon juice to the chickpeas, then season to taste. To serve, spoon the warm chickpeas onto serving plates, drizzle with a little extra olive oil and top with the mackerel fillets.