Mackerel pistoDice an onion, a red and green pepper, and chop three cloves of garlic, fry in two tbsp of olive oil on a medium heat for five minutes. Stir in one diced aubergine and fry until it softens and browns, about five minutes. Add two diced courgettes, fry for five minutes. Add a bay leaf and a 400g tin of chopped tomatoes, season with salt and pepper, add smoked paprika to taste, cover and simmer until the sauce reduces and vegetables soften. Drizzle the olive oil from the tin over the pisto, then gently break up the mackerel fillets amongst the vegetables, crack two or three eggs onto the pisto, and cover until the eggs are cooked. Add parsley and serve with crusty bread.