Ingredients:
* 200 g stale ciabatta loaf
* 600 g ripe mixed tomatoes, , roughly chopped
* sea salt
* freshly ground black pepper
* 1 handful small capers , drained
* 1 small red onion , peeled and very finely sliced
* 280 g jarred red peppers , drained and roughly chopped
* 8 anchovy fillets in oil , drained and finely sliced (optional)
* red wine vinegar
* extra virgin olive oil
* a bunch of fresh basil
*
Ingredients:
Tear the ciabatta into rough 3cm pieces and place on a tray. Leave aside in a warm place for around 30 minutes – this helps to dry it out.
Place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, peppers, ciabatta and anchovies, if using. Toss the mixture together with your hands, then stir in 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed.
Tear in the basil leaves, stir together and serve. Delicious with barbecued meats or roast chicken.
7 Nisan 2016 Perşembe
Peach cobbler recipes
Ingredients:
* 8 ripe peaches , halved, stoned and cut into wedges
* 1 vanilla pod , halved lengthways and seeds scraped out
* zest of 1 lime
* 40 g soft brown sugar
* zest and juice of 1 orange
* 2.5 cm fresh ginger , peeled and finely grated
* For the cobbler topping:
* 40 g pine nuts
* 100 g self-raising flour
* 50 g caster sugar
* sea salt
* 100 g unsalted butter , chilled
* icing sugar , to serve (optional)
* good-quality vanilla ice cream , to serve
*
Ingredients:
Even though this recipe is dead easy, the results are so delicious it’s worthy of any occasion. The combination of hot juicy peaches in their own gorgeous syrup with soft yet crisp little scone-like dumplings is just amazing. You can assemble this, bake it ahead of time, then bring it back to life when you’re ready to serve it by adding a splash of water and warming it up in the oven. Best served hot, with a few spoonfuls of vanilla ice cream melting over the top.
Preheat your oven to full whack. In an earthenware cooking dish (approx. 25cm in diameter), toss your peaches gently with the vanilla seeds, lime zest, brown sugar, orange zest and juice and grated ginger. Put the dish into the oven and immediately turn the temperature down to 190°C/375°F/gas 5. Cook for about 10 to 15 minutes, until the peaches have softened slightly – the time it takes will depend on their ripeness.
Meanwhile, mix your cobbler topping. If you’re using a food processor, whiz up your pine nuts, then tip in your flour, sugar and salt. Cut your butter up into cubes, add to the processor and pulse until the mixture resembles fine breadcrumbs. Tip this mixture into a bowl. If working by hand, pop your pine nuts into a sandwich bag and bash them up with a rolling pin. Tip them into a bowl with the flour, sugar and a pinch of salt, then use a box grater to grate in your chilled butter. Using your fingertips, gently rub the butter into the mix until it starts to resemble fine breadcrumbs. At this point add 2 tablespoons of water to bring everything together, and when you have a firm dough put it to one side.
Remove your dish of peaches from the oven and pour in half a glass of water. Gently mix in and scrape around the edges to make sure nothing is catching, then use a tablespoon to dollop 6 big spoonfuls of dough on top of the peaches. Return the dish to the oven for around 20 minutes. When it’s bubbling, golden on top and nearly perfect, get your ice cream out of
the freezer.
Make sure your gang are ready at the table and ready to eat. Dust your cobbler with icing sugar, if using, then spoon a few scoops of ice cream on top and give it a minute to let the ice cream marble into the beautiful peach syrup. Take it to the table and don’t expect much to come back!
* 8 ripe peaches , halved, stoned and cut into wedges
* 1 vanilla pod , halved lengthways and seeds scraped out
* zest of 1 lime
* 40 g soft brown sugar
* zest and juice of 1 orange
* 2.5 cm fresh ginger , peeled and finely grated
* For the cobbler topping:
* 40 g pine nuts
* 100 g self-raising flour
* 50 g caster sugar
* sea salt
* 100 g unsalted butter , chilled
* icing sugar , to serve (optional)
* good-quality vanilla ice cream , to serve
*
Ingredients:
Even though this recipe is dead easy, the results are so delicious it’s worthy of any occasion. The combination of hot juicy peaches in their own gorgeous syrup with soft yet crisp little scone-like dumplings is just amazing. You can assemble this, bake it ahead of time, then bring it back to life when you’re ready to serve it by adding a splash of water and warming it up in the oven. Best served hot, with a few spoonfuls of vanilla ice cream melting over the top.
Preheat your oven to full whack. In an earthenware cooking dish (approx. 25cm in diameter), toss your peaches gently with the vanilla seeds, lime zest, brown sugar, orange zest and juice and grated ginger. Put the dish into the oven and immediately turn the temperature down to 190°C/375°F/gas 5. Cook for about 10 to 15 minutes, until the peaches have softened slightly – the time it takes will depend on their ripeness.
Meanwhile, mix your cobbler topping. If you’re using a food processor, whiz up your pine nuts, then tip in your flour, sugar and salt. Cut your butter up into cubes, add to the processor and pulse until the mixture resembles fine breadcrumbs. Tip this mixture into a bowl. If working by hand, pop your pine nuts into a sandwich bag and bash them up with a rolling pin. Tip them into a bowl with the flour, sugar and a pinch of salt, then use a box grater to grate in your chilled butter. Using your fingertips, gently rub the butter into the mix until it starts to resemble fine breadcrumbs. At this point add 2 tablespoons of water to bring everything together, and when you have a firm dough put it to one side.
Remove your dish of peaches from the oven and pour in half a glass of water. Gently mix in and scrape around the edges to make sure nothing is catching, then use a tablespoon to dollop 6 big spoonfuls of dough on top of the peaches. Return the dish to the oven for around 20 minutes. When it’s bubbling, golden on top and nearly perfect, get your ice cream out of
the freezer.
Make sure your gang are ready at the table and ready to eat. Dust your cobbler with icing sugar, if using, then spoon a few scoops of ice cream on top and give it a minute to let the ice cream marble into the beautiful peach syrup. Take it to the table and don’t expect much to come back!
6 Nisan 2016 Çarşamba
Lemon butter biscuits recipes
Ingredients:
* 125 g butter , at room temperature
* 100 g caster sugar
* 1 free-range egg
* 200 g plain flour
* 2 lemons , zest of
* ¼ teaspoon baking powder
* 1 pinch sea salt
* plain flour , for dusting
* 3 tablespoons demerara sugar
*
Ingredients:
These biscuits are dead easy to make and perfect for a simple gift. If you fancy jazzing them up for Christmas, try using an orange in place of the lemons and add a pinch of cinnamon to your demerara – lovely and festive!
Beat the butter and sugar in a bowl with an electric mixer until creamy. Beat in the egg until the mixture is light and fluffy. Add the flour, lemon zest, baking powder and salt and mix until you have a ball of dough. Cover and place in the fridge for 2 hours, or until firm.
Preheat your oven to 180°C/350°F/gas 4. Roll out the dough on a floured surface until ½cm thick. Cut out shapes and place on a greaseproofed tray. Sprinkle with demerara sugar and bake for 10 to 12 minutes until the edges are light brown. Transfer to a wire rack to cool.
* 125 g butter , at room temperature
* 100 g caster sugar
* 1 free-range egg
* 200 g plain flour
* 2 lemons , zest of
* ¼ teaspoon baking powder
* 1 pinch sea salt
* plain flour , for dusting
* 3 tablespoons demerara sugar
*
Ingredients:
These biscuits are dead easy to make and perfect for a simple gift. If you fancy jazzing them up for Christmas, try using an orange in place of the lemons and add a pinch of cinnamon to your demerara – lovely and festive!
Beat the butter and sugar in a bowl with an electric mixer until creamy. Beat in the egg until the mixture is light and fluffy. Add the flour, lemon zest, baking powder and salt and mix until you have a ball of dough. Cover and place in the fridge for 2 hours, or until firm.
Preheat your oven to 180°C/350°F/gas 4. Roll out the dough on a floured surface until ½cm thick. Cut out shapes and place on a greaseproofed tray. Sprinkle with demerara sugar and bake for 10 to 12 minutes until the edges are light brown. Transfer to a wire rack to cool.
5 Nisan 2016 Salı
DIY party combos - Greek style recipes
Ingredients:
* courgettes
* feta cheese
* green olives
* fresh mint leaves
* fresh red chilli
*
Ingredients:
This forkful has a Greek vibe to it that really works. Use a speed peeler to peel a courgette into ribbons. If you can get different colours of courgettes then having those colours together on the fork is a really nice touch. Take two ribbons in your hand and add a small chunk of feta cheese, a destoned green olive, a mint leaf and a tiny sprinkle of finely chopped fresh red chilli. Wrap everything up in the courgette ribbons then stab with a fork.
Also try:
Fig, mozzarella and Parma ham
Smoked salmon with horseradish and beetroot
Bresaola with mustard and coleslaw
Prawns and Marie Rose sauce
* courgettes
* feta cheese
* green olives
* fresh mint leaves
* fresh red chilli
*
Ingredients:
This forkful has a Greek vibe to it that really works. Use a speed peeler to peel a courgette into ribbons. If you can get different colours of courgettes then having those colours together on the fork is a really nice touch. Take two ribbons in your hand and add a small chunk of feta cheese, a destoned green olive, a mint leaf and a tiny sprinkle of finely chopped fresh red chilli. Wrap everything up in the courgette ribbons then stab with a fork.
Also try:
Fig, mozzarella and Parma ham
Smoked salmon with horseradish and beetroot
Bresaola with mustard and coleslaw
Prawns and Marie Rose sauce
Lincolnshire Poacher pie recipes
Ingredients:
* For the pastry:
* 500 g plain flour , plus extra for dusting
* 250 g cold unsalted butter , cubed
* sea salt
* white pepper
* 1 large free-range egg , beaten
* For the filling:
* olive oil
* a bunch of fresh thyme
* 1 whole nutmeg , for grating
* 1 lemon
* 1.5 kg courgettes, a mixture of yellow and green if you can get them , finely sliced
* sea salt
* freshly ground pepper
* 300 g Lincolnshire Poacher cheese
* a small bunch of fresh mint , leaves picked
* 250 g rock salt
* 24 shallots
* a few sprigs of fresh thyme
*
Ingredients:
You won’t believe how tasty the courgettes get with this method of cooking – it really does take them to another level. You’ve got to find some Lincolnshire Poacher, it’s an amazing cheese made by the very talented Jones brothers, Simon and Tim (see www.lincolnshirepoachercheese.com). The pastry is rich and amazing, so embrace the fact that it’s really crumbly and will definitely break as you’re making it. I’m serving this with a lemony salad and sweet salt-baked shallots, which will get caramelized and gorgeous and pick up the seasoning from the bed of salt. This method is also a great one for beetroots, so if you like this, try that.
Preheat the oven to 180°C/350°F/gas 4. Blitz the flour and butter in a food processor with a pinch of salt and a few good pinches of pepper until the mixture resembles breadcrumbs. Tip on to a work surface, make a well in the centre and add 100ml of cold water. Gently mix until it starts to come together, then – most importantly for a short, crumbly pastry – have the confidence to only just press, pat and almost hug it together to form a rough scruffy ball. Please don’t be tempted to knead the dough or it won’t be short and crumbly. Pop it into a floured bowl, cover with clingfilm and put into the fridge to chill while you make the filling.
Put a drizzle of olive oil into a large pan on a medium heat and pick in the leaves from half the bunch of thyme. Add a few gratings of nutmeg, the zest of half the lemon, the sliced courgettes and a good pinch of salt and pepper. Cook gently (the courgettes will cook down and become easier to handle), stirring occasionally, for around 25 minutes. Then turn the heat down to low and cook for another 20 minutes, so the courgette mixture becomes dense and the flavours really intensify and sweeten. Allow to cool a little, finely chop and crumble in the cheese, then chop and add the mint leaves. Set aside.
Halve the pastry and roll each half into a circle just under 1cm thick and slightly larger than the pie dish you’ve chosen (roughly 23cm diameter x 4cm deep). Don’t worry if the pastry breaks up – that’s normal. Just patch it. Roll one of the circles around the rolling pin and carefully unroll it over the pie dish. Gently press the pastry into the corners and sides of the dish, then spoon and spread all your courgette mixture into the dish. Carefully unroll the pastry lid over the top, then flour your thumb and forefinger and gently pinch and crimp the edges together. Trim off any excess pastry and brush the top of the pie with the beaten egg.
Now simply throw the rock salt into a roasting tray with the shallots, still with their skins on, and a few thyme tips. Put the pie right at the bottom of the oven, with the tray of shallots above. Cook for 1 hour, or until the pie is golden, then allow to cool and serve with those soft roasted shallots.
PS: All the leftover salt from baking the shallots can be bashed up and reused.
* For the pastry:
* 500 g plain flour , plus extra for dusting
* 250 g cold unsalted butter , cubed
* sea salt
* white pepper
* 1 large free-range egg , beaten
* For the filling:
* olive oil
* a bunch of fresh thyme
* 1 whole nutmeg , for grating
* 1 lemon
* 1.5 kg courgettes, a mixture of yellow and green if you can get them , finely sliced
* sea salt
* freshly ground pepper
* 300 g Lincolnshire Poacher cheese
* a small bunch of fresh mint , leaves picked
* 250 g rock salt
* 24 shallots
* a few sprigs of fresh thyme
*
Ingredients:
You won’t believe how tasty the courgettes get with this method of cooking – it really does take them to another level. You’ve got to find some Lincolnshire Poacher, it’s an amazing cheese made by the very talented Jones brothers, Simon and Tim (see www.lincolnshirepoachercheese.com). The pastry is rich and amazing, so embrace the fact that it’s really crumbly and will definitely break as you’re making it. I’m serving this with a lemony salad and sweet salt-baked shallots, which will get caramelized and gorgeous and pick up the seasoning from the bed of salt. This method is also a great one for beetroots, so if you like this, try that.
Preheat the oven to 180°C/350°F/gas 4. Blitz the flour and butter in a food processor with a pinch of salt and a few good pinches of pepper until the mixture resembles breadcrumbs. Tip on to a work surface, make a well in the centre and add 100ml of cold water. Gently mix until it starts to come together, then – most importantly for a short, crumbly pastry – have the confidence to only just press, pat and almost hug it together to form a rough scruffy ball. Please don’t be tempted to knead the dough or it won’t be short and crumbly. Pop it into a floured bowl, cover with clingfilm and put into the fridge to chill while you make the filling.
Put a drizzle of olive oil into a large pan on a medium heat and pick in the leaves from half the bunch of thyme. Add a few gratings of nutmeg, the zest of half the lemon, the sliced courgettes and a good pinch of salt and pepper. Cook gently (the courgettes will cook down and become easier to handle), stirring occasionally, for around 25 minutes. Then turn the heat down to low and cook for another 20 minutes, so the courgette mixture becomes dense and the flavours really intensify and sweeten. Allow to cool a little, finely chop and crumble in the cheese, then chop and add the mint leaves. Set aside.
Halve the pastry and roll each half into a circle just under 1cm thick and slightly larger than the pie dish you’ve chosen (roughly 23cm diameter x 4cm deep). Don’t worry if the pastry breaks up – that’s normal. Just patch it. Roll one of the circles around the rolling pin and carefully unroll it over the pie dish. Gently press the pastry into the corners and sides of the dish, then spoon and spread all your courgette mixture into the dish. Carefully unroll the pastry lid over the top, then flour your thumb and forefinger and gently pinch and crimp the edges together. Trim off any excess pastry and brush the top of the pie with the beaten egg.
Now simply throw the rock salt into a roasting tray with the shallots, still with their skins on, and a few thyme tips. Put the pie right at the bottom of the oven, with the tray of shallots above. Cook for 1 hour, or until the pie is golden, then allow to cool and serve with those soft roasted shallots.
PS: All the leftover salt from baking the shallots can be bashed up and reused.
4 Nisan 2016 Pazartesi
Refried lentils with eggs & salsa recipes
Ingredients:
* olive oil
* 2 onions
* ½ bunch of coriander
* 1 jalapeño chilli
* ½ teaspoon crushed coriander seeds
* 300 g brown lentils
* 2 red peppers
* 1 dried chipotle chilli
* 2 cloves of garlic
* ½ teaspoon smoked paprika
* 300 g ripe vine tomatoes
* 1 splash of red wine vinegar
* 4 large free-range eggs
* 2 avocados
* 2 limes
*
Ingredients:
Peel and finely chop the onions and garlic, pick the coriander leaves and finely chop the stalks, finely chop the jalapeño, and roughly chop the tomatoes.
Place a large non-stick saucepan over a medium heat and pour in a lug of oil. Add the onions, coriander stalks and jalapeño and sauté for 10 minutes, until softened but not coloured. Stir in the coriander seeds, fry for a couple more minutes, then add the lentils.
Stir in 800ml boiling water and bring back to the boil. Season well, reduce the heat, pop on the lid and simmer for 40 minutes, until the lentils are cooked and beginning to break down.
Blacken the peppers by either placing them directly on a gas flame, or griddling them in a griddle pan, turning regularly until blackened all over. Pop them in a bowl, cover with clingfilm and let stand.
After about 5 minutes the peppers should be ready, so flake away the blistered skin and remove the stalk and seeds. Slice the flesh into thin strips and leave to one side.
Place the chipotle chilli in a small bowl and pour in just enough boiling water to cover. After a few minutes, it should have softened; carefully remove from the bowl and finely chop.
Place a medium-sized pan over a medium heat and pour in a lug of olive oil. Add the garlic and all the chillies and fry for 1 minute, then add the peppers and paprika. Fry for a few more minutes, then add the tomatoes.
Season well and gradually bring everything to a simmer. Leave to bubble away gently for 10 minutes, until you have a thick and rich tomato sauce. Add a splash of red wine vinegar and set aside. Chop the coriander leaves, then stir through.
When your lentils are cooked, roughly purée with a stick blender, then pop back over a medium heat with a lug of oil. Fry for about 15 minutes, stirring occasionally, so you end up with crispy fried lentils.
Place a frying pan over a medium heat and add a splash of oil. Crack in the eggs, one at a time, and cook to your liking. Slice the avocados and dress with the juice of 1 lime. Cut the remaining lime into quarters.
Serve the refried lentils with a dollop of the red pepper salsa, dressed avocado and topped with a fried egg and a wedge of lime.
* olive oil
* 2 onions
* ½ bunch of coriander
* 1 jalapeño chilli
* ½ teaspoon crushed coriander seeds
* 300 g brown lentils
* 2 red peppers
* 1 dried chipotle chilli
* 2 cloves of garlic
* ½ teaspoon smoked paprika
* 300 g ripe vine tomatoes
* 1 splash of red wine vinegar
* 4 large free-range eggs
* 2 avocados
* 2 limes
*
Ingredients:
Peel and finely chop the onions and garlic, pick the coriander leaves and finely chop the stalks, finely chop the jalapeño, and roughly chop the tomatoes.
Place a large non-stick saucepan over a medium heat and pour in a lug of oil. Add the onions, coriander stalks and jalapeño and sauté for 10 minutes, until softened but not coloured. Stir in the coriander seeds, fry for a couple more minutes, then add the lentils.
Stir in 800ml boiling water and bring back to the boil. Season well, reduce the heat, pop on the lid and simmer for 40 minutes, until the lentils are cooked and beginning to break down.
Blacken the peppers by either placing them directly on a gas flame, or griddling them in a griddle pan, turning regularly until blackened all over. Pop them in a bowl, cover with clingfilm and let stand.
After about 5 minutes the peppers should be ready, so flake away the blistered skin and remove the stalk and seeds. Slice the flesh into thin strips and leave to one side.
Place the chipotle chilli in a small bowl and pour in just enough boiling water to cover. After a few minutes, it should have softened; carefully remove from the bowl and finely chop.
Place a medium-sized pan over a medium heat and pour in a lug of olive oil. Add the garlic and all the chillies and fry for 1 minute, then add the peppers and paprika. Fry for a few more minutes, then add the tomatoes.
Season well and gradually bring everything to a simmer. Leave to bubble away gently for 10 minutes, until you have a thick and rich tomato sauce. Add a splash of red wine vinegar and set aside. Chop the coriander leaves, then stir through.
When your lentils are cooked, roughly purée with a stick blender, then pop back over a medium heat with a lug of oil. Fry for about 15 minutes, stirring occasionally, so you end up with crispy fried lentils.
Place a frying pan over a medium heat and add a splash of oil. Crack in the eggs, one at a time, and cook to your liking. Slice the avocados and dress with the juice of 1 lime. Cut the remaining lime into quarters.
Serve the refried lentils with a dollop of the red pepper salsa, dressed avocado and topped with a fried egg and a wedge of lime.
Crispy-skinned mackerel with Asian-inspired dressing recipes
Ingredients:
* 1 mug basmati rice
* sea salt
* freshly ground black pepper
* 4 x 170 g mackerel , from sustainable sources, ask your fishmonger, skin on, butterflied and pin-boned
* 1 lemon
* 1 spring onion , trimmed and finely sliced
* 2 sprigs of fresh coriander , leaves picked and chopped
* 2 sprigs of fresh mint , leaves picked
* 1 fresh red chilli , finely sliced, optional
* For the sauce
* 1 clove garlic , peeled
* 1 cm piece fresh ginger
* 1 spring onion , trimmed
* 1 fresh red chilli
* 2 limes
* 2 sprigs of coriander , leaves picked
* 4 tablespoons sesame oil
* 4 tablespoons soy sauce
* 2 teaspoons runny honey
* extra virgin olive oil
*
Ingredients:
Mackerel is part of the same family as tuna. We’ve come to depend so heavily on tuna that it’s now under a huge amount of pressure – this really is the time to turn to mackerel as an alternative.
It’s widely available in our waters and way down the food chain so we need to be buying and selling more of it, and learning how to cook and enjoy it. I like to treat mackerel more like a steak, and give it flavour and attitude to make it sing. It is so delicious, incredibly versatile and extremely good for you.
Put a griddle pan on a high heat to get really hot. Add the rice to a pan with 2 mugs of boiling water and a pinch of salt. Bring to the boil on a high heat then turn the heat down to low, cover and leave for 7 to 8 minutes.
Once the griddle is screaming hot, add the mackerel skin-side down (you may need to do this in batches). Use a fish slice to press the fish onto the pan. Sprinkle with a pinch of salt and pepper and finely grate over the zest of a lemon. Reduce to a medium-high heat and cook for about 8 minutes in total.
Meanwhile, make your sauce. Use a fine grater to carefully grate the garlic, ginger, spring onion and chilli into a small bowl. Grate in the lime zest and mix, you should have a lovely slurry. Tear in the coriander leaves, add the sesame oil, soy sauce, honey and squeeze in the juice of the limes. Finish with a good lug of extra virgin olive oil then have a taste – you want to have a balance between sweet, sour, heat and fragrance.
Check the mackerel, they should be lovely and dark on the skin side so carefully flip them over to finish cooking for a final few seconds. Check your rice; all of the water should have been absorbed. Divide the rice between your plates, top each portion with a piece of mackerel then drizzle over some of that gorgeous sauce. Scatter over the spring onion, mint, coriander and chilli, if using.
* 1 mug basmati rice
* sea salt
* freshly ground black pepper
* 4 x 170 g mackerel , from sustainable sources, ask your fishmonger, skin on, butterflied and pin-boned
* 1 lemon
* 1 spring onion , trimmed and finely sliced
* 2 sprigs of fresh coriander , leaves picked and chopped
* 2 sprigs of fresh mint , leaves picked
* 1 fresh red chilli , finely sliced, optional
* For the sauce
* 1 clove garlic , peeled
* 1 cm piece fresh ginger
* 1 spring onion , trimmed
* 1 fresh red chilli
* 2 limes
* 2 sprigs of coriander , leaves picked
* 4 tablespoons sesame oil
* 4 tablespoons soy sauce
* 2 teaspoons runny honey
* extra virgin olive oil
*
Ingredients:
Mackerel is part of the same family as tuna. We’ve come to depend so heavily on tuna that it’s now under a huge amount of pressure – this really is the time to turn to mackerel as an alternative.
It’s widely available in our waters and way down the food chain so we need to be buying and selling more of it, and learning how to cook and enjoy it. I like to treat mackerel more like a steak, and give it flavour and attitude to make it sing. It is so delicious, incredibly versatile and extremely good for you.
Put a griddle pan on a high heat to get really hot. Add the rice to a pan with 2 mugs of boiling water and a pinch of salt. Bring to the boil on a high heat then turn the heat down to low, cover and leave for 7 to 8 minutes.
Once the griddle is screaming hot, add the mackerel skin-side down (you may need to do this in batches). Use a fish slice to press the fish onto the pan. Sprinkle with a pinch of salt and pepper and finely grate over the zest of a lemon. Reduce to a medium-high heat and cook for about 8 minutes in total.
Meanwhile, make your sauce. Use a fine grater to carefully grate the garlic, ginger, spring onion and chilli into a small bowl. Grate in the lime zest and mix, you should have a lovely slurry. Tear in the coriander leaves, add the sesame oil, soy sauce, honey and squeeze in the juice of the limes. Finish with a good lug of extra virgin olive oil then have a taste – you want to have a balance between sweet, sour, heat and fragrance.
Check the mackerel, they should be lovely and dark on the skin side so carefully flip them over to finish cooking for a final few seconds. Check your rice; all of the water should have been absorbed. Divide the rice between your plates, top each portion with a piece of mackerel then drizzle over some of that gorgeous sauce. Scatter over the spring onion, mint, coriander and chilli, if using.
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