Jazz things up with a seafood selection

Right now is the perfect time to enjoy British seafood.

- Brought to you by Good Food's Food Director, CASSIE BEST

It's in season, good for the planet (when farmed well) and full of goodness, yet much of the fish landed in the UK is still sent abroad. Cooking seafood at home doesn't need to be complicated either - a few fresh ingredients and simple flavours are all it takes. Try something new this weekend, a quick midweek supper or a relaxed meal to share, and enjoy.

SMOKED MACKEREL & LEEK HASH WITH HORSERADISH PREP: 10 MINS COOK: 20 MINS SERVES 2⚫ EASY Make this mackerel and leek hash in just 30 minutes. It uses only a few ingredients and can be served in the pan, so makes a great choice on busy weeknights • 250g new potatoes, halved ⚫ 2tbsp oil • 2 large leeks, thinly sliced .100g peppered smoked mackerel, skin removed .4 eggs ⚫ 2tbsp creamed horseradish, optional

1.Put the potatoes in a microwaveable bowl with a splash of water, cover, then cook on high for 5 mins until tender (or steam or simmer them).

2 Meanwhile, heat the oil in a frying pan over a medium heat, add the leeks with a pinch of salt and cook for 10 mins, stirring so they don't stick, until softened. Tip in the potatoes, turn up the heat and fry for a couple of mins to crisp them up a bit. Flake through the mackerel.

3 Make four indents in the leek mixture in the pan, crack an egg into each, season, then cover the pan and cook for 6-8 mins until the whites have set and the yolks are runny. Serve the horseradish on the side, with the pan in the middle of the table.