Recipe and method: Unload a can of drained chickpeas and a tin of mackerel into a pan. Heat through, stirring to break up the fish, and adding soy sauce, pepper and chili oil to taste. Plate it up. Enjoy.
I eat my chickerel straight up but imagine it would go quite nicely with some white rice. Benefits of chickerel include: you're scoring around 38g of protein; it counts as one of your five a day; it provides a dose of that good fish oil they keep talking about; it uses your store cupboard basics; the all in cost is about one pound.
Perhaps this meal is beneath you? It is, after all, a coarse and hurried affair. Like the man below, do you turn your nose up at chickerel? For such discerning readers amongst you, I recommend starting the recipe by delicately sautéing up some onions and maybe even some green peppers. I'm sure this will adds a little something to the recipe. More importantly, by this simple step we have elevated the dish several echelons by using the word sauté.
Chickerel: truly it is a dish for all.