Bonfire Spice Hot, Sweet Smokiness! A Nature Kitchen Special was invented for Bonfire night, but it was so popular, we kept it going! Try as a rub on meats, add to cous cous or pasta, use to stir fry some veg, great in soups and stews, add to cold meats with a little oil for a great sandwich, great on roasted spuds and it also will make a great dip if you put it in Greek yogurt. Bonfire Mackerel You will need: * Freshly caught Mackerel (fileted if you prefer) * 1 heaped tablespoon of Nature Kitchen Bonfire Spice * A glug of Olive Oil Instructions: * Pre-heat your oven to 200° (Gas Mark 6) * To prepare the fish, wipe them inside & out with kitchen paper.