John Torode served up tasty BBQ mackerel with sea spaghetti and beetroot salad on John and Lisa Weekend Kitchen.

The ingredients are: Large handful fresh sea spaghetti, Large handful of fresh sea kelp, 2 mackerel, scaled and gutted, Olive oil, 1 lemon, 5 large mixed beetroot (we used candied, golden and red), sliced very thinly, 1 tbsp red wine vinegar, 2 tbsp grated fresh horseradish, 1 tbsp each roughly chopped tarragon, thyme, chives and parsley and Salt and freshly ground black pepper.

To serve: Lemon wedges and 3 Yarrow flowers, optional.

See recipes by John in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.