James Tanner cooks barbecue mackerel with crème fraîche potato salad and beetroot salsa on Loraine.

The ingredients are: 350g new potatoes, 2 tablespoons crème fraiche, 2 shallots, finely chopped, 1 tablespoon fresh chives, finely chopped, 1 tablespoon olive oil, 4 mackerel fillets, pin-boned and Crushed seal salt and freshly ground blackpepper.

For the Beetrootslaw: 2 medium raw beetroots, peeled and grated, 250g red cabbage, shredded, 4 spring onions, finely chopped, 1 small chilli, deseeded and finely chopped, 10g flat leaf parsley, roughly chopped and Juice of 2 limes.