Cooking mackerel on a grill is as easy as cooking bacon on it. Rub both the flesh side and skin side of the fillets with a bit of olive oil, and season well. While your grill is preheating, place the fillets skin side up on tray (lined with foil if you like) and when it’s hot enough, give them a blast under the grill for about five minutes – this should be enough to cook them through. I don’t bother turning them over. But let them rest for minute or two before you remove them from the grill. They can stick. Put on the plate and top with salsa.

Food cooked and styled by Domini Kemp and Gillian Fallon