Bring the whole baby potatoes to boil in a salted water, just enough to cover the potatoes
Boil for 15 minutes until fork tender
Meanwhile make the sauce by putting the apricots, their stones and chopped ginger into another saucepan with the lemon juice and water - the stones contain pectin and help thicken the sauce naturally
Cover and simmer on a low heat for around 15 minutes until very soft
Remove the stones, let the mixture cool for 5 minutes then puree smooth with an immersion blender or liquidiser
Score the skin on the mackerel and rub with the olive oil
Season with salt and pepper then grill / broil on high, skin-side up for 5 minutes or until the flesh is opaque in colour
Drain the potatoes and season with a sprinkling of salt and a knob of butter - I use Stork gold-foil margarine as it's dairy and soy free
Serve the fish with the sauce, a garden salad and the new potatoes
