Ben Tish serves up a tasty chargrilled mackerel with new season pumpkin and romesco sauce on Saturday Kitchen.

The ingredients for the romesco sauce are: 30g toasted almonds, 30g toasted walnuts, 200g roasted, skinned red peppers from a jar such as piquillo, ¼ tsp hot smoked paprika, ¼ tsp cayenne pepper, 1 slice stale sourdough bread, 1 tsp tomato paste, sherry vinegar to taste (about 2 tsp), 2 tbsp extra virgin olive oil, sea salt and freshly ground black pepper.

For the mackerel: 4 thick mackerel fillets, cut into 2 on the angle and skin scored, olive oil, 1/5 small new season pumpkin, such as Ironbark, skin and seeds removed, cut into 1cm in dice, 8 small porcini mushrooms, cleaned and trimmed and cut into thick slices, 1 small hispi cabbage, cut into wedges and core removed and the juice of half a lemon.