Summertime and the livin' is easy …

to quote Gershwin's Porgy and Bess – haven't seen any fish jumpin' but you can't have everything!

Who'd have thought we'd be in the middle of a heatwave in the UK and here I am on holiday on the Island of Anglesey in North Wales – for those not familiar, it's off the mainland's northwest coast. Access to the island is by either the Menai Suspension Bridge or the Britannia Bridge. We are staying in Rhosneigr which is in the south, in an “upside down” house with a perfect view of the sea, which is literally two minutes away.

I know that everything I do is food related but it's really difficult to predict what provisions to take when you're self-catering. I have no intention of spending my holiday shopping for food and so gave some thought to bits and pieces that I thought would appeal. Don't get me wrong we'll be out to eat too but now and again it's nice to relax and to be able to throw together something quick, easy and tasty.

My two hits were to take the wherewithal to produce a giant platter of a prawn cocktail – everyone can dig in! The other was a smoked mackerel paté. I've made this paté for years – there are two excellent benefits – it's actually healthy – you'd never know!

Here's the recipe again for ease of reference :

Smoked Mackerel Paté

250g smoked mackerel

250g Quark

glug of lemon juice

freshly ground black pepper

2 tsps creamed horseradish

Peel the skin from the back of the mackerel, break the fillets into small pieces and place in a food processor. Add the Quark and blitz with the mackerel, then add the lemon juice, black pepper and horseradish, blitz again. You can gauge the consistency of the paté to your personal taste.

Hold the front page – there are new Quark flavours – Cherry Tomato & Basil and Garlic & Herb in 250g pots – there's a vanilla version too. I used the garlic and herb in my holiday paté instead of the plain. I know I shouldn't say so but it really was delicious. If you want versatility and get your Omega 3 hit from the mackerel, this is for you. Add whatever you want – finely chopped sweet onion and sliced black olives are my favourites – fold through after you've blitzed.

Spread on whatever you like best – any savoury biscuit – on toast – on cheese flavoured oakcakes or for the ultimate indulgence – freshly baked bread.

You won't be sorry.

More holiday stuff ...