1. Make three diagonal cuts on each side of the mackerel, and put under a hot grill for 5 minutes each side. Keep them warm while you make the sauce.

2. Peel, core and slice the apples, and stew them in a covered pan with the cider and ginger.

3. When soft, beat them to a pulp, adding more cider, if necessary, to make a pouring consistency.

4. Put the mackerel on a warm serving plate and garnish them with chopped parsley and lemon slices. Serve the apple sauce separately.

slightly oily flesh, is best when simply grilled. Gooseberry sauce is often served with mackerel, but this cider apple sauce can be made all the year round. Serve the fish with small potatoes, boiled in their skins, and peas.