Ingreadient :

• 3 mackerel, gutted and scaled and the backbone removed
• Sea salt
• Spray bottle filled with 1 part white wine vinegar, 5 parts olive oil

Chutney

• 1 Bramley apple, grated
• 1 pear, grated
• 1 large tomato, grated
• 1×5 cm fresh ginger, grated
• ½ shallot, peeled and diced
• 1 cloves garlic, grated
• Few sprigs of rosemary
• 1 tsp ground cumin
• 1 tsp chilli powder
• 2 star anise
• 100g brown sugar
• 50ml white wine vinegar
• Splash of sherry vinegar 
• 2 slices charred bread
• Drizzle of olive oil
• Salt and pepper

Direction :

1. Heat a BBQ until hot and the coals are white.
2. Pop the sugar in a pan on the BBQ and heat until caramelised. Add all  the rest of the chutney ingredients into a pan, bring to the boil and then simmer for 5 minutes.
3. Pop the charred bread on a baking tray, drizzle in olive oil then char on the BBQ.
4. Place the mackerel onto a BBQ rack, spray with the oil / vinegar mix then season and grill for 2 minutes.
5. To serve, pop onto a plate with a big spoonful of the chutney and  sit the toast on the side.