Chargrilled potatoes with grilled mackerel and a spiced sweet pepper salsa

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 roast 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

Chop the parsley and stir into the salsa with the cold-pressed oil. Divide the potatoes between serving dishes, place the mackerel on top and finish with the salsa. Serve immediately