Thomasina Miers’ recipe for chargrilled mackerel with a lemony new potato salad

Few things can better grilled mackerel, with its smoky-charry notes,

particularly if it has just been caught; for me, they conjure up seaside

holidays and fishing trips. Here, I also char the chilli and lemon for a

bright and zippy dressing that works beautifully with both the fish and a waxy potato salad.

Chargrilled mackerel with warm new potato, lemon and caper salad

Halve the potatoes (or cut them into equal-sized pieces), put in a pan of cold,

salted water and bring to a boil. Turn down to a simmer and cook for 15-20

minutes, until a skewer or sharp knife easily pierces the flesh. Drain, season with a

splash of olive oil and a little salt and pepper, then crush lightly, cover and keep warm.