July Recipe of the Month: 

This month’s recipe from The Hungry Guest celebrates the height of summer with a dish that is bright, bold, and beautifully balanced. BBQ mackerel takes centre stage, its rich, smoky flavour lifted by a crisp cucumber salad, sharp pickled gooseberries, and a cooling horseradish yogurt.

Whether cooked over fire outdoors or on a hot grill in the kitchen, it’s a dish that feels both rustic and refined. Perfect for long July evenings and the best of seasonal produce.

 

 

BBQ Mackerel, Cucumber Salad, Pickled Gooseberries, Horseradish Yogurt

Ingredients:

4 x mackerel fillets
1 x cucumber
1 x bunch Mereworth dill
200g x Mereworth gooseberries
50g x white vinegar
50g x caster sugar
50g x water
1 x star anise
200g x Greek yogurt
20g x Horseradish
10g x Mereworth oregano
Vegetable oil
Salt and pepper

Method:

For the pickled gooseberries:

1. Place the vinegar, sugar, water, and star anise in a pan and bring to the boil. Remove from the heat.
2. Cut the gooseberries in half and place in the pickling liquor.
3. Cover with clingfilm and leave for 20 minutes.

For the horseradish yogurt:

1. Combine the yogurt and horseradish in a mixing bowl.
2. Chop the oregano finely and add to the yogurt.
3. Season with salt and pepper.
4. If the yogurt is too thick use a little of the pickling liquor to loosen.

For the cucumber:

1. Remove the top and tail from the cucumber and cut in half.
2. Using a mandolin, slice the cucumber into fine ribbons. Place in a bowl.
3. Chop the dill finely and add to the cucumber ribbons.
4. Season lightly with salt and pepper.

For the mackerel:

1. Score the skin of the mackerel several times, and then brush the skin with a little vegetable oil.
2. Place skin side down directly on the flat part of the BBQ. Season the flesh side of the mackerel with salt.
3. When the skin is golden turn the mackerel, and cook for a further two minutes.