Back from holiday number two, The Big Chill festival, with the memory of sunshine and dancing in a field still warm in my heart (and a swollen ankle too, but that’s another story - yes it involved cocktails, darkness and an unseen hole…).

One of the other great memories that lingers is of dinner on the first night - fresh mackerel fillet curry with rice and salad.

If you are heading to a festival this summer seek out the Goan Fish Curry stall, I implore you. Their standard curries, made with sustainable Cornish fish, are delicious fare but their mackerel fillet special would not be out of place on a (very good) fish restaurant table. Gone are the days when festival food meant a burger, tastless lentil pat or, at best, some chips with garlic mayo in a pitta - actually that one wasn’t always so bad

‘I’m afraid it’ll be a few minutes as we cook them fresh’ was a promising start and it just got better from there. Juicy, fresh as the sea, mackerel seared on the griddle and smothered in tangy, thickly spiced sauce set off by just right rice and a clasic tangy tomato, onion salad speckled with fresh coriander.

I’m telling you it was delicious. Go, my friends, find a festival, dance in the fresh air and fill your stomachs with gorgeousness - it does an urban foodie soul good.