Smoked mackerel is brined before smoking ... use in a sandwich filler or flaked for use in salads. Flavours such as hot horseradish and low-fat dairy products such as fromage frais and lemon ...

Add the mackerel and sweetcorn to the batter. Mix well. Heat 1cm/½in depth of vegetable oil in a deep frying pan over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) ...

And thank Cornwall-based chef, Pete Biggs, for this smoked mackerel, bacon and duck egg, which should impress even the most particular of foodies. The Doom Bar beer adds a kick to the bread ...