Eel Roman Style

• 1 kg (2¼ lb) eels, gutted and cleaned (but not skinned)

Cut the eel into 15cm (6 in) chunks, then grill them slowly to allow them to cook through inside, whilst still keeping the skin crisp. You don’t need to brush the pieces with oil, as eel is naturally fatty. This will take about 5-10 minutes, depending on the thickness of the eel.

Make the marinade by mixing together all the ingredients. Put the cooked eel into a ceramic container, then