Smoked mackerel with rhubarb and ginger

As an oily fish, mackerel is great brain food, meaning it’s your best friend when the barrage of essays and exams begins. The rhubarb cuts through the richness of the smoked mackerel to create a delicious yet light dish, perfect for a speedily nutritious fix after those long hours at the library.

This is one of the quickest meals I know, where a little effort goes a long way. Don’t be alarmed if your rhubarb isn’t the vibrant dark pink you’ve come to love: it’s simply a case of the paler it is, the earlier the crop. The darker, more crimson rhubarb will taste a lot less sweet and more acidic, so adjust the sugar measurements accordingly.

(Serves 2)

Ingredients:

2 smoked mackerel fillets
200g rhubarb
½ inch piece of ginger
2 tbsp sugar

Method:

Chop the rhubarb into inch-long chunks and throw into the pan with the sugar and water. Grate in the ginger and simmer for ten minutes, or until the rhubarb has broken down.

Meanwhile, warm the mackerel fillets in the oven or the microwave.

Taste the sauce for sweetness; if the rhubarb is still too tart, add more sugar.

Spoon the sauce over the mackerel and serve with salad.

Adapted from Delia Smith’s ‘Mackerel with Rhubarb Sauce’ in Frugal Food.