Mackerel are good value in the shops and even more delicious if you've taken a fishing trip anywhere round the south-west coast and caught your own. Clean, wash and wipe them well. They are filling so serve small ones for a starter, larger ones for a main course.
SERVES 4
4 mackerel, each weighing about 225 g (8 oz) , cleaned
4 bay leaves
30 ml (2 tbsp) demerara sugar
salt
6 black peppercorns
150 ml (1/4 pint) cider vinegar
150 ml (1/4 pint) cold black tea
1. Arrange the mackerel in a shallow ovenproof dish, placing a bay leaf inside each one. Sprinkle with the sugar and a little salt, then add the peppercorns.
2. Mix the vinegar and tea together and pour over the mackerel.
3. Cover the dish and bake at 180°C (350°F) mark 4 for 45 minutes or until tender. Allow to cool. Serve cold with a little of the juice which sets to a light jelly, and triangles of buttered brown bread.
