Ingreadient :

• 325g self raising flour, plus extra for dusting
• 125ml water
• 100ml plain yoghurt
• Pinch of salt

For the mackerel flatbread topping

• 4 tbsp lime pickle
• 12 cherry tomatoes, cut in ½
• 4 mackerel fillets
• 50ml olive oil
• 2 mackerel, whole and gutted
• 1 red onion, peeled cut into wedges
• 1 pepper, sliced
• 1 courgette, sliced lengthways
• 2 tbsp coconut sambal
• 25ml vegetable oil

Direction :

Mackerel flatbread

1. To make up the dough, sprinkle the salt into the flour and then add the yoghurt followed by the water. Bring the whole lot together with a spoon then tip on to a clean work surface and knead for 1 min. The dough should be sticky.
2. Roll out the dough to a large circle and top with the pickle, tomatoes, mackerel fillets and olive oil. Bake for 10 minutes in a hot pizza oven.

Whole baked mackerel with coconut sambal

1. Heat a BBQ and pizza oven until hot.
2. Place the mackerel onto 2 sheets of foil.
3. Mix the sambal and oil and use the mixture to fill the cavity, then bake for 10 minutes.
4. Meanwhile, char the vegetables on the
5. To serve, pile the vegetables on top of the fish to serve.