Thomasina Miers’ recipe for chargrilled mackerel with pineapple and star anise relish

A whole meaty fish is perfect barbecue fodderMany years ago I visited an extraordinary restaurant called Asador Etxebarri near Bilbao. The kitchen was tiny, with two bread ovens along one wall and one giant barbecue with adjustable grills spread across the other. In between these was room for just two chefs to move. From this kitchen came beautiful bread, smoked butters and vegetables, grilled meats, delicious romesco and much more. It made me see barbecue in an entirely different way. Here, the