CONNECTIONS to HEALTH

Cornish Mackerel If you are off down to Cornwall for a holiday, I hope you will support the Cornish fishing fleet and partake in some locally caught mackerel. Here's a recipe with a difference- Mackerel baked in Tea. Believe it or not this is a traditional Cornish method of cooking mackerel. Once cooked the fish will keep for 2/3 days and will actually improve in flavour the day after cooking. Serves 2 2 mackerel 2 bay leaves 4 slices of lemon ½ tsp black peppercorns ¼ pint cider vinegar ¼ pint cold tea parsley to garnish Preheat oven to 350 degrees F/gas mark 4. Gut and clean the fish. Lay the fish in an ovenproof dish and place a bay leaf and 2 slices of lemon inside each one. Sprinkle the mustard seed and peppercorns over the top, pour on the tea and vinegar. Cover with a lid and bake for about 40 minutes. When cooked, strain out the juice and remove the lemon and bay leaves. Put the fish on a serving plate and garnish with the parsley. This dish can be eaten cold. Happy fishing

© The Ishta Centre, 26 Kings Avenue, Stone, Staffordshire, ST15 8HD