Mackerel rechead - equally good with fresh tuna.

This dish would work equally well with some tuna steaks from the boys on the Ben Loyal.Take advantage of the fresh mackerel readily available from Cornwall - whether it's a sultry evening or you're forced indoors, this fish is hard to beat for a summer treat on a regular basis.

Recipe courtesy of Keith Floyd's book on his culinary adventures in India:

Mackerel rechead:

Accdording to preference, either head and tail the fish and then gut them or just gut them - one per person will just about do - go for two to be safe!

Deeply score the sides of the fish, place in a small container and squeeze the juice of a lemon all over the fish, salt and add a teaspoon of black peppercorns - leave to marinade for at least 15 minutes.

In the meantime make a fresh masal with th following ingredients - the addition of the red wine vinegar to make a paste marks this as a Goan dish - however, an alternative is to leave out the vinegar and use the masal as a dry rub - your call.
For the masala: 6/7 dried red chillies - 1 tsp cummin seeds - 5/6 cloves garlic - 1 tbsp ground turmeric - 1 inch fresh ginger - 4/5 cardomman pods - 1/2 cinammon stick - 2/3 cloves - 1 tsp sugar - 2 tbsp dried prawns - grind the lot together - a mini processor is quickest but pestle and mortar provides a little exercise of the wrist - then rub the masal into the scored fish and inside the body cavity.

To give it that Goan twist, add 2 fl ozs of red wine vinegar to the masala to make a paste before rubbing into the fish.

To cook on the BBQ - give the fish a coat of oil - if cooked in a frying pan dredge the fish with a little flour first.Ready to go!