These little parcels certainly know how to make an entrance. When you serve them, make sure you get your guests to open the parcels themselves, to reveal the steaming mackerel inside. You can use this method with any fish; it’s nice served with a little rice.
At one of my recent cookery demonstrations I got a great tip to make an all-in-one white sauce, which simplifies the process here. There are two things that are key to this method: the milk must be cold when you start, and remember to keep whisking vigorously until the sauce thickens. If you want to take this simple recipe one step further, add some fried smoked streaky bacon bits. This is a great dish for a leftovers lunchbox the next day.
Chocolate and chilli might sound like an odd combination but sweet and spicy do work together. I first tried the combination in hot chocolate. It’s a subtle heat that you can taste, but instead of dominating the dessert it’s an interesting extra note that adds to the flavour of the chocolate. However, do feel free to leave the chilli out if you prefer. These puds have an oozing liquid chocolate interior and can be made in advance and placed in the fridge until you are ready to bake them.