Mackerel, garlic puree, wild asparagus and prawn crackers

Peel the cloves of 2 garlic bulbs and softly confit them in 30 mins in olive oil.

Pre heat the oven to 180°C

Then blend the garlic with 15 cl double cream and season with salt and pepper.

Halve 2 filets of fresh mackerel lengthwise and remove the bones.

Season with salt and pepper, brush with olive oil 

Bake in the hot oven for 12 mins

Steam 6 wild asparagus 3 mins

Serve as shown, with crumbled prawn crackers

(Here Myriam's original recipe in Flemish)

Piementos de Padron, fried Panko and anchovies aioli

Mix 2 tbsp mayonnaise, 2 minced anchovies, 1 grated clove of garlic, 1/2 tsp lemon juice and 1/2 tsp olive oil

Toast 15g Panko in a dry pan,  ca 2-3 mins till nicely browned

Panfry 10 Padron peppers in 2 tbsp olive oil, can 5 min

Serve as shown