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    Using fresh Mackerel from Fresh from the boat, you can catch them at Tuppenny Barn every Thursday from 10am – 1pm


    • spaghetti or linguine
    • 1/4 cup olive oil
    • 1/2 onion, chopped
    • 3 cloves garlic, chopped
    • 1 tsp. dried oregano
    • cherry tomatoes
    • broad beans
    • 1 whole mackerel
    • Handful basil, chopped
    • Salt and freshly ground pepper, to taste
    • Freshly grated Parmesan cheese, to taste


    • Bring a large pot of water to a boil. Generously salt. Add pasta and cook al dente.
    • Meanwhile, heat olive oil in skillet over medium heat. Add the garlic and oregano, cook for 1 minute. Add the tomatoes. Bring to a boil. Reduce heat and let simmer, until slightly thickened, about 7 to 10 minutes.
    • Add pasta and cooked mackerel. Toss to combine, adding a little pasta water, if needed to loosen the sauce. Add basil and season with salt and pepper. Finish Parmesan cheese  if desired.

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