Cost: £9.15. Serves 4

3 tbsp olive oil
1 onion, halved and finely sliced
2 cloves of garlic, finely sliced
1 sweet red pepper, deseeded and sliced
300g risotto rice
2 tsp smoked paprika
½ tsp dried chilli flakes
½ tsp ground saffron
1 litre hot vegetable stock, made from Marigold Swiss Vegetable Organic Bouillon Powder
400g can of tomatoes, chopped
Sea salt and black pepper
400g mackerel fillets
2 tbsp chopped coriander or parsley
1 lemon, quartered, to serve

Heat 2 tbsp olive oil in a heavy-based, lidded frying pan and cook the onion for about 5 minutes, until soft. Add the garlic and red pepper and cook for 3 minutes. Add the rice, paprika and chilli, stirring well. Stir the saffron into the hot stock and pour onto the rice. Add the tomatoes, salt and pepper and stir again.

Simmer for 10 minutes, then cover and leave over a gentle heat for 15 to 20 minutes, until the rice is tender.

Heat the grill to medium. Use the remaining oil to brush the mackerel. Grill the skin side until crisp, pressing down to stop any curling, then turn and briefly grill the other side.

Serve with the paella and scatter with coriander and lemon wedges.

Cost Olive oil 40p, onion 30p, garlic 10p, rice 73p, red pepper 88p, paprika 10p, chilli 5p, saffron 40p, vegetable stock 10p, tomatoes 42p, mackerel £5, coriander 39p, lemon 28p.

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