Lemongrass Grilled Mackerel with charred leek and baby potatoes

Turn your gas grill to a medium-high heat and keep the lid closed to heat up the BBQ. Turn off one of the burners to create a direct and indirect cooking area.

Wrap the potatoes in tin foil with a knob of butter and a pinch of salt, then place on the hottest part of the grill and close the lid (20 - 25 mins)

With a pestle and mortar,(or blender) crush the garlic, lemon zest, lemongrass and turmeric into a paste/marinade and loosen with the juice of one lemon and a drizzle of olive oil

Pat the fish dry and season with salt and pepper

Cut small diagonal slits into the fish skin

Spread the flesh side of the mackerel with plenty of paste/marinade

Spread a small quantity of the mackerel skin with paste/marinade

Drizzle with a little olive oil and season with salt and pepper

Grill the mackerel skin side down for 3 minutes over the direct side

Place the green leek leaves over the indirect side of the grill then flip the mackerel and place on top of the leek leaves and close the lid for 10- 15 mins until fish is flaky

Remove fish from the leaves and leave to rest

Cut the whites of the leeks down the middle and place over the direct side of the BBQ, grill until nicely charred, flipping after a few minutes

Take the potatoes from the grill, slice and add to a bowl, chop the charred leeks and add to the bowl along with a knob of butter, a drizzle of oil, the chopped parsley, mix into the potatoes and season with salt, pepper and a squeeze of lemon juice