Thrilling grilling

Skip the burnt sausages and rustle up some quality barbecue fare thanks to these delicious recipes from Tom Kerridge's latest book

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‘Mackerel niçoise salad

SERVES 2 READY IN 35 MINS

• 4 mackerel fillets, skin on (about 150g each), pin-boned • 1tbsp extra virgin olive oil • 250g Jersey Royal (or Pink Fir) potatoes • 2 large eggs • 80g green beans, trimmed and halved • 1 Little Gem lettuce, trimmed and leaves separated • 1/4 radicchio, leaves separated and roughly torn • 8 cherry tomatoes, halved • 8 Kalamata olives, pitted FOR THE DRESSING • 1/2tsp wholegrain mustard • 1/2tsp Dijon mustard • 2tsp baby capers • 2tbsp white wine vinegar • 4tbsp extra virgin olive oil • 1tbsp flat-leaf parsley, finely chopped

Lay the mackerel fillets flesh side up on a tray, season with salt and pepper and trickle over the extra virgin olive oil. Place in the fridge until needed.

Put the potatoes into a small pan of water. Season with salt and bring to the boil over a high heat. Lower the heat and simmer for 10 mins or until the potatoes are tender. At the same time, bring another pan of water to the boil and have a bowl of iced water ready. Gently lower the eggs into the boiling water and cook for 5 mins, then add the green beans and cook for a further 1 min. Remove the eggs and beans from the pan and pop both into the iced water to cool quickly. Leave the eggs for 2 mins, then take out and remove the shells. Drain the beans and set aside.

Drain the potatoes as soon as they are cooked, and cut them in half. Place on the hot barbecue to crisp up and char for 5-6 mins, turning as necessary. For the dressing, put all the ingredients into a small bowl, add some salt and pepper and whisk together.