Simple to make, where the fresh Mackerel is the star of the show. Great on a barbeque if you get the chance.

To make the sardine ketchup:

• Sweat the onions and garlic with a little oil in a saucepan without allowing them to colour, until very soft.
• Add the tinned sardines and vinegar and cook for 10 minutes or until thick, then add the tomatoes, sugar, chopped rosemary and bay leaves.
• Continue to let the ketchup simmer for a further 10-15 minutes until thick and relatively dry. If the ketchup is too runny at this stage it will be more like a sauce when finished.
• Remove the bay leave and blitz the ketchup in a blender for 4-5 minutes until smooth. Pass through a fine sieve and allow to cool.

• Pre heat your grill to high. Place the mackerel fillets on a lightly oiled tray and season with salt and drizzle with a small amount of oil.
• Cook under the grill skin side up for 5-8 minutes until the skin is crisp and the mackerel is just cooked.
• While the Mackerel is cooking toast your bread under the grill (preferably on the same tray as the Mackerel to soak up any of the oils released).
• Once cooked, serve the Mackerel on the toast and add a generous spoonful of sardine ketchup to the plate along with a wedge of lime.

Author Chef Tom Brown at Outlaws.