SouthseaScene

We have really enjoyed shopping for fresh fish in Viviers in Camber Dock. We would go and check out what's available during our lunch break and plan our dinner around what we find that day. One of the most common and cheap fish to have is mackerel and at Viviers you can find really shiny (fresh) ones. Mackerel is also easy to prepare, partly because it doesn't have scales. Cleaning scales often adds to the time it takes to prepare fish for dinner.   Here's our fast and delicious recipe for a simple mackerel fillet with chilli and lime Ingredients per person One mackerel, butterflied Juice of half a lime 1 tsp of dried chilli flakes 1 tsp of vegetable oil Line the grill pan with aluminium foil and brush with the vegetable oil. Lay the fillet skin side down and sprinkle with the chilli flakes and squirt with the juice of half a lime. Let it stand for 10-15 minutes if you can to let the chili mingle with the lime juice. Heat the grill and grill for 5-7 minutes...

As we're now on Coronavirus lockdown and supply is getting low, this simple recipe that uses very few ingredients might be helpful (if you can find pasta!). Prawns - 150 g pack serves 2 generously and 3 at a stretch Linguine - 75 g per person Garlic - 1 clove, crushed and diced Red chili - 1 medium, diced (substitute with 1 tsp dried red chili flakes) Butter - 25 g (or 1 tbsp extra virgin olive oil) Sliced spring onions, if available - it just makes the meal a bit more moreish Parmesan - 25 g, grated Half a lemon to add zing, but also optional Boil some water in the pan and add the linguine. Set the timer to 10 minute as it takes the linguine 8-10 minutes to cook. Then melt the butter in a pan and add the spring onions, garlic and chilli. Fry it gently and as the timer shows 3 minutes to go, add the prawns and salt and pepper and drain the linguine into the pan with a little of the water to keep everything moist. Only cook the prawn for 3 minutes so it rem...

Keeping to the barbecue theme, chicken drumsticks are perhaps the easiest part of chicken to cook on the barbecue. It's easy to handle at the bone end. What to do with your chicken is very easy to answer! Here are some of my favourite flavouring: Oyster Sauce - this very versatile sauce liven up any chicken dish, whether you stir fry it or stick it on the barbecue Teriyaki Sauce - The Japanese answer to a barbecue sauce and it's simply good! Honey mustard - a tablespoon each of honey and wholegrain mustard for 8-10 drumsticks would give it a continental flavour. Garlic and chilli - this must be my all time favourite and the best combination of flavours in the world; try it for yourself! Add some lime for a Thai twist. Light the barbie, or on a rainy day, eat it indoors with your pretty picnic plates.