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Place under a low grill and cook for about 5 minutes.
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Serves 4 60g medium oatmeal 150g raspberries 600ml double cream 4tbs runny honey 4tbs malt whisky Scatter the oatmeal on a baking tray and toast in a low oven or under a medium grill until golden.
Cook over a low heat, until it's almost cooked through from the bottom up – about 15 minutes – then place the pan under a hot grill, to flash the top.
Grill under a preheated grill and turn once.
Grill on the open side under a high grill.
Put under a hot grill until lightly browned.
Place under a hot grill and lightly toast.
Brush the aubergine with oil and place it under a hot grill to roast.
Meanwhile, warm the mackerel fillets through under a hot grill – about five minutes each side.
Place under a hot grill for three minutes on each side.
Toast the rest of the cumin seeds under a medium grill and roughly chop the coriander.
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