Improvements.....

On Saturday we had the fusilli with olive oil, garlic and lemon juice as planned, but as happens often, when the time comes I fancied something a little more......special. When I went shopping I saw some crayfish tails on special, so to the above mix I also added the crayfish tails, some grated courgette and some juicy tomatoes from the garden (yes, they are finally ripening now and they are delicious - though I am loving green tomatoes sauteed in olive oil!)

It was absolutely delicious! I had to pick out the tomatoes and the crayfish for Ben, but Jasmineloved it and had 3rd helpings! There was plenty left over too, so I had it the next day for lunch, this time with some black forest ham mixed in (we ate all the crayfish out!). Yummy and yet so quick and easy.

I added more courgette after this pic as it always looks a lot less once it starts cooking

I can never get it all to mix evenly, so that all the good stuff shows!

Stuffed, barbecued mackerel

(Serves 2-3)

Method:

1. Get your fishmonger to clean and gut 2 whole mackerel, leaving the heads on (or just buy them already done from the supermarket!)
2. Brush the outside of the fish with olive oil and sprinkle them inside and out with salt and pepper
3. Chop up lots of fresh coriander, a few red chillies and a few cloves garlic really finely, mix together and stuff it into the cavity of the fish with a few slices of lemon then close the fish up with cocktail sticks (that you’ve soaked beforehand!)
4. Cook on the barbecue for about 5 mins per side (more or less time depending on size of fish)