The Blue Prince of the Sea with pickled veg and new potatoes

Jaimie Haselock


1 small chilli, chopped
Handful peppercorns
1tsp honey
200ml cider vinegar
200ml red wine vinegar
Juice of half a lemon  

Red cabbage

Jaimie Haselock

I call mackerel the Prince of the Sea due to the royal blue colours you see dancing though the sea like mini torpedoes.

Cooking the fish couldn’t be easier; it’s quite literally fresh mackerel rubbed with olive oil, lemon, and salt, and grilled briefly over the barbie.
Serve with buttery new potatoes and pickled veg.  

The pickled veg was inspired by a trip to Berlin (where they pickle everything); very good for your gut, and very on trend at the moment.
You’ll need a large (1 litre) airtight jar, and two weeks prep.
Use equal portions of veg, with chilli and seasoning to your liking.

Chop and place the veg in the jar with the remaining ingredients, topping up with equally mixed vinegars if required.
Shake well, seal, and leave for 2 weeks.