4 freshly caught mackerel
1 lemon, squeezed
2 cloves of garlic, finely chopped
Handful of chopped fresh fennel leaves, basil, chervil, parsley (or whatever fresh herbs you have)
100ml olive oil
4 lemon slices
Clean the mackerel and sprinkle the outside with some of the lemon juice. Stuff some of the garlic and herbs inside. Mix the rest of the lemon juice with the rest of the garlic and the oil. Use this to baste the fish as it cooks. Serve with a slice of lemon. Aubergines can be cooked whole and unpeeled on the barbecue. Turn them occasionally until the skin is black and they are soft to the touch. Then cut them in half, mash in some olive oil, salt and pepper and scoop out the flesh with a spoon. Courgettes can be simply sliced lengthways, basted with oil and barbecued for five minutes or so until brown and soft. No fuss - no bother. Just delicious.
The broadcaster Jennie Bond has contributed to 'Burnt Sausages and Perfect Pimm's', priced £4.99, available from www.anyoneforpimms.comReuse content