NORTHERN PLANNER

This perfect for summer, really quick so you won't miss much tennis. This is a doddle. It's really tasty and if you shut your eyes when you eat it, you'll think you're in the Mediterranean. And, in cash strapped times, really cheap.

For two people you'll need:

Two whole mackerel, filleted (any decent fish counter in a supermarket will do it)

Large glass of white wine

Handful of fresh parsley, or heaped teaspoon of dried

Small punnet of cherry tomatoes.

I large clove of garlic, chopped.

Big handful of dried spaghetti

Wrap the fish in foil, with a few sprinkle of parsley and half a glass of the white wine. Roast in the oven at 180 degrees c for 20 minutes.

Roast the cherry tomatoes in the oven at the same time, uncovered for and splashed with a little olive oil.

While they're roasting, finely chop the garlic and fresh parsley

Bring a large pan of salted water to the boil, in the spaghetti, make sure it's covered and cook until it's soft, but with a little bite left in. Should take ten minutes.

While it's boiling, in another pan, gently fry the garlic in olive oil, don't let it colour. When your whole kitchen smells of garlic, pour in the wine, turn up the heat, bring to boil and keep boiling until 1/3 of the liquid has evaporated,

Pasta should be ready now, drain away the water from the pan, pour in the garlicky wine, take the tomatoes and fish (remove the skin from the fish if you like) from the oven tip in the parsley.

Return the pan to the heat and stir like a madman for a minute, mashing at all together, coating the pasta – leaving a think, tasty sauce coating your spaghetti. Serve immediately with crusty bread and a glass of chilled white wine.

Enjoy!

Tip – tastes better outside.