Sometimes the tin is a win! It’s no secret that tinned fish have come back into fashion and onto our plates in the last ...

These Mackerel Toasts fit that bill. You’ll need only a few ingredients — most of them from your pantry and condiment collection — and a few minutes.

To serve: In a bowl, mix 2 Tbsp. Portuguese mayonnaise and 1 Tbsp. piri piri sauce.Place tuna in a serving dish and the sauce on the side. Serve with toast.

200g/7oz spaghetti 110g tin smoked mackerel fillets 50g/1¾oz slow-roasted cherry tomatoes, packed in oil 1½ tsp extra virgin olive oil small handful flatleaf parsley, roughly chopped ¼ lemon ...

6. Remove the mackerel from the heat and set aside, allowing the residual heat of the tray to finishing cooking the mackerel. Season with a splash of lemon juice. 7.

Spread the herb mayonnaise over two small plates. Put the mackerel, skin-side up, on a lightly oiled baking tray and use a chef’s blow torch to cook the skin-side only, for about 3 minutes.

8 corn tortillas 300g hot-smoked mackerel fillet For the tomato salsa: 4 very ripe tomatoes, chopped 1 tbsp red or white onion, chopped 1 clove garlic, crushed ½-1 chilli, deseeded and finely ...

Spread the lemony horseradish mayonnaise on the two slices. It will soak into the bread’s minuscule crevices, turning it into a soft landing for the main event: a tin of mackerel.