Mackerel with Broad Beans and Artichokes

Mackerel is such a versatile fish, but it is rarely treated in an interesting way, which is a great shame. With this recipe, you can pack the mackerel immersed in the spiced oil in kilner jars and keep it in the fridge for a week or so to have as a quick, tasty snack. Here I’m serving it as a summery salad with artichokes. This is the kind of salad that you might have in the South of France but it uses British ingredients - our artichokes are from somerset.