- 2 whole mackerel (gutted & cleaned)
- 2 thick slices sourdough bread
- 6 tbsp Severn Surge Rhubarb & Ginger Chilli Jam
- chopped parsley
Marinade the mackerel for 2 hours in 1/2 of the chilli jam.
Cook over a medium heat on the BBQ for 5 mins on either side until cooked.
Leave the mackerel to cool slightly while toasting the sourdough.
Remove the bones from the mackerel, break it up slightly on the toast and top with the remaining Chilli Jam. Finally sprinkle with the chopped parsley.