Instructions: To make the chutney slice the lemons very thinly with a sharp knife discarding the ends.

Save all the juice that is squeezed out as you cut.

Lay the lemon slices in a shallow dish in a single layer.

Pour over enough boiling water to just cover.

Leave for three minutes then drain and repeat.

Drain again.

Cut the blanched lemon pieces into quarters.

Put the sugar into a saucepan with six tablespoons of water.

Stir over a medium heat until the sugar has dissolved.

Now add the lemon quarters any juice and the spices.

Simmer for about 20 rrunutes stirring occasionally until the liquid is reduced and syrupy and the lemon translucent and tender.

Draw off heat and stir in tomato.

Leave to cool.

For the mackerel make two or three deep slashes across the fattest part of the body on each side. Season inside and out with salt and pepper and slip a wedge of lemon inside each fish.

Brush with oil and grill close to the heat for 45 minutes on each side until just cooked through. Serve with the tomato and lemon chutney.

Serves 4

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