Ixta Belfrage served up tasty blackened fish tacos with pineapple crema and charred spring onions on Jamie: Fast and Simple.

The ingredients are: 300g white fish, such as cod, skin off, pinboned, from sustainable sources, cut into 2cm chunks, 60g Japanese mayonnaise, 50g tinned or fresh ripe pineapple, finely chopped, 1 bunch of spring onions, washed and trimmed, 4 soft corn tortillas (I use the Nagual brand), 1 lime and 1 clementine.

For the umami paste: 2 fresh red chillies, roughly chopped (deseed if you like), 4 cloves of garlic, peeled, 100g tomato paste, 1 tablespoon runny honey, 10g dried wild mushrooms, 2 teaspoons chipotle chilli flakes, 1½ teaspoons ground cinnamon, 1 teaspoon ground cumin, 2 teaspoons fine sea salt and olive oil.

See recipes by Jamie in his book titled: Simply Jamie available from Amazon now.