Gooseberry & elderflower relish with grilled mackerel

We’re thinking BBQs – in the sunshine that we’re sure is just around the corner. But, if our optimism is proved misplaced, you can grill, bake, or griddle the fish instead. Whatever the weather this dish tastes of summer.

1 inch piece fresh ginger, finely chopped
1 tsp mustard seeds
400g gooseberries, trimmed
80ml elderflower presse
1 dsp agave nectar

Put all ingredients (apart from the fish!) into a saucepan, stir, cover and cook on a very low heat for 45 mins – until you reach a consistency of runny jam.
Transfer to a clean jar and leave to cool.
Store in the fridge for up to a week.

Delicious with mackerel. Whole, gutted and scaled:
On a hot BBQ, grill the belly side for approx 5 mins, and the reverse for 2 – 3 mins. Just long enough for the skin to crisp and golden.

Serve with your relish and piles of salad.