Chargrilled Potatoes With Grilled Mackerel

To begin, prepare the salsa. Preheat the oven to 240°C/gas mark 9 (or its highest
setting) Place the peppers in an ovenproof dish with a little oil over them and roas
the peppers for 10 minutes until taking colour. Pour the peppers into a bowl and
wrap the bowl tightly in cling film. Leave until they have cooled to room
temperature.

Once cool, remove the peppers and peel off the loosened skin. Slice open lengthways and scrape out all the seeds before chopping the flesh. Set aside.
Finely chop the shallots and garlic and sweat them in a couple of tablespoons of
light oil

Once the shallots are cooked through, add the cumin and chilli to the pan,
followed by the chopped peppers. Roughly chop the olives and anchovies, add
them to the pan and season. Set aside to cool. Simmer the potatoes in salted
boiling water until just tender. Leave to cool, then slice into 1cm thick wedges

Place a griddle pan on a high heat and once it starts to smoke, lay the potato
slices on the griddle. Leave until deep char lines appear, then turn and repeat on the other side. Place the potatoes in a bowl and drizzle with a dash of oil.  Season with sea salt

Place the butterflied mackerel on an oven tray, skin-side up. Use a blowtorch to
‘cook’ the mackerel on the skin side only