1 Preheat the oven to 200 degrees. Wash, top and tail the gooseberries. Spread them in a single layer on a small tray and roast for 15-20 minutes till just bursting. Set aside to cool.

2 Meanwhile, place the roughly chopped spring onions, garlic, lime juice, sugar and coriander into a blender or use a stick blender to blitz till quite smooth but leave some texture. Stir through the finely diced jalapenos. Taste for seasoning. Depending on your gooseberries it may need another teaspoon of sugar, it should be quite tart but not too sour. Place the salsa in a jar and set aside.

3 Season the mackerel with salt and a little pepper. Heat a tablespoon of oil in a heavy based pan. Once heated, add the mackerel skin side down. Leave to cook for three minutes, then turn and cook for a further two to three minutes. Serve right away with the salsa and rice or new potatoes.