And thank Cornwall-based chef, Pete Biggs, for this smoked mackerel, bacon and duck egg, which should impress even the most particular of foodies. The Doom Bar beer adds a kick to the bread ...

You can also add boiled eggs at the end too bulk it out ... Stir in the flaked mackerel, peas, lemon juice and parsley and mix carefully, as you don’t want the mackerel to break up too much.

Arrange a layer of spinach on top, then place the chunks of mackerel onto the spinach leaves. Carefully pour over the yoghurt-and-egg mixture and dot the surface of the tart with the cherry tomato ...