Forget your normal beach BBQ, with charcoal sticks that might have once been sausages, this is true wild cookery, and it's easier than you might think. We head down to Lyme Regis for a true taste of the sea – mackerel cooked over an open fire, followed by simple but delicious roast peaches. Our guide and chef is Gill Mellor, a cookery trainer and writer from River Cottage, who believes that food and eating are about so much more than flavour.
Garden herb & mackerel flat bread
For the garden herb sauce:
Rosemary roasted peaches
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