Mackerel is great value and, to my mind, undervalued and underused. It is in plentiful supply and I love the meaty texture of the fish. But, and this is important, it needs to be fresh. It is full of good oils so, as well as being tasty, it is the healthy option.

If you buy it from your fishmonger you can have it filleted and pin boned. This year I have been giving an all-day fish cooking course at my cookery school beside the restaurant in Blacklion. I find that a lot of people are nervous about cooking fish and tend to overcook it. Getting it right is not difficult to learn.