This is not quite a usual spread. It makes a beautiful and elegant starter if served as a canapé with crispbread or sourdough crackers. It can also be eaten as a meal, for breakfast or small lunch, with warm toast or freshly baked bun. Smoked Trout Pâté is rich in flavour - creamy, lemony, with a hint of smokiness and a quite amount of fresh dill. And although you can find the pâté in every supermarket today, don’t buy it. It’s simple and quick to make – you need only 5 minutes to whip it up. Find the recipe here…

It’s great to serve as the starter to share with friends or a healthy snack, but we eat it for breakfast as a spread with our homemade sourdough wholemeal or rye bread slices. Smoked mackerel pâté requires a few ingredients finely diced and chopped but is easy to whizz up and cost very little. The smokiness of mackerel, sharp flavour of lemon juice and tangy capers make the perfect balance enriched by aromatic springs of dill. The Pâté must be kept in the fridge and lasts chilled for a few days in an airtight container. It’s best a day after it's made. Find the recipe here…

Mackerel is great – extremely tasty, nutritious and packed with minerals and good fish oil. It’s usually eaten smoked, sometimes baked but less often battered and fried. Battered fresh mackerel fillets are delicious, no worse than cod or haddock fillets. They should be sold at the local fish and chips shops with fries, tartare sauce and peas because they make a wonderful British classic. This mackerel fried coated with fresh batter is an excellent rendition of a popular meal. I serve it with Mexican pickled onions, homemade tartar sauce and pulses salad. Find the recipe here...