Whenever an ingredient I love is in season, I get the urge to make something that feels pretty lawless. Like a three inch thick slice of tomato between soft white bread with an absurd amount of mayonnaise.
My version of that with mackerel is some sort of burger. It’s inspired by seeing fishermen pull them straight from the sea in Scotland, throw them onto the grill, then into soft white bread with raw onion and plenty of lemon. At the same time, radishes start finding their way into everything I cook. They’re great raw, but I especially love them cooked. They mellow slightly, becoming sweeter, more delicate and tender.
We’re in what is for many cooks, the best time of year to be in the kitchen. These recipes celebrate the spoils of summer.
Recipes below
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