This recipe marks the 1/3 way through the challenge! It goes without saying that mackerel needs to be spankingly fresh, not always easy in land-locked Oxford. Once again, though, Hayman's Fishmongers in the Covered Market did us proud. We got them to fillet 2 fat fish for us, then grilled them, doused in the mix of cumin, garlic, lemon juice, cayenne pepper and olive oil. Served with creamy mash and the first English asparagus (from Herefordshire), this made for a lovely supper for a fine Spring evening. It went very well with a bottle of New Zealand Sauvignon Blanc.