Bring the whole baby potatoes to boil in a salted water, just enough to cover the potatoes

Meanwhile make the sauce by putting the apricots, their stones and chopped ginger into another saucepan with the lemon juice and water - the stones contain pectin and help thicken the sauce naturally

Remove the stones, let the mixture cool for 5 minutes then puree smooth with an immersion blender or liquidiser

Score the skin on the mackerel and rub with the olive oil

Season with salt and pepper then grill / broil on high, skin-side up for 5 minutes or until the flesh is opaque in colour

Serve the fish with the sauce, a garden salad and the new potatoes