Abundant and affordable - make the most of the mackerel season! These attractively patterned beauties will cook in minutes under a hot grill or flash-fried on the stove-top, but at this time of year they lend themselves particularly well to the barbeque. Team with in-season gooseberries for the perfect summer supper!

We used the Grilltech Space Grill

Serves 4

• For the mackerel:
• 4 whole mackerel (or fillets if you prefer)
• 2 tbsps olive oil
• Salt and pepper
• For the gooseberry sauce:
• 400g gooseberries, topped and tailed
• 50ml white wine
• 100ml double cream
• Salt and pepper

1. Cook the gooseberries with the white wine over a medium heat for around 20 minutes, until soft and squashy.
2. Take off the heat and stir in the cream, salt and pepper. Cook gently for a further 5 minutes.
3. Meanwhile, brush the mackerel with the olive oil and sprinkle with salt and pepper. Cook on the barbeque or grill for 4 minutes each side (less for fillets) until the skin crisps up.
4. Serve with the sauce and new potatoes.