A great recipe to get kids eating oily fish and, with an almost instant sauce, a simple weeknight supper that takes as long to prepare as your pasta takes to cook.

Possibly the simplest recipe I know, but also a massive crowd pleaser, so give it a go and see what you think.

One of the better results of our colonial past, kedgeree is thought to be a descendant of the much older lentil dish "khichri". It is equally delicious hot or cold, so you can still enjoy it later in the day if too much smoked fish defeats you at breakfast!

I was first introduced to real crab cakes at Ashburton Cookery School and I've adapted this recipe from theirs. It really is a marriage made in heaven with the mango salsa and is so easy to make at home.

Mackerel is a great fish to cook with. Full of omega oils, it looks great and has a fantastic creamy flavour. It’s also great value, stocks are good, and it's available all year round. Once the cauliflower purée is made, which can be done in advance, this dish can be made in minutes.

This simple, healthy pasta dish is packed with flavour and quick to make too. Serve with a simple glass of white wine and imagine you're on the Italian Riviera.

This recipe is as easy as opening a few ingredients and putting them in a food processor.  It really shows off the smokey flavour of the mackerel and takes just five minutes to prepare.

Eggs Benedict is the ultimate breakfast. Using smoked salmon, technically making it an "Eggs Royale", adds a hint of luxury. The keys to a great result are simple: fresh eggs, creamy hollandaise and the best smoked salmon you can afford. Use this blender method to guarantee your sauce does not split.