Ingredients

• 75g/2â…”oz caster sugar
• 25g/1oz sultanas
• few sprigs fresh rosemary
• 2cm/¾in piece root ginger
• peeled and finely chopped
• 1 shallot
• peeled and finely chopped
• 3 sticks rhubarb
• 5 tbsp cider vinegar
• 1 orange
• juice only
• salt and black pepper
• 2 whole mackerel
• gutted
• filleted and pin boned
• rapeseed oil
• for cooking
• 1 orange
• segmented
• 2 heads chicory
• separated into leaves
• 100g/3½oz pea shoots
• small handful celery tops
• 1 tbsp chopped fresh dill
• rapeseed oil
• for dressing
• salt and black pepper
• 1 stick rhubarb
• sliced into ribbons using a vegetable peeler

Directions

• For the chutney
• in a heavy-based pan melt the sugar until a golden-brown caramel forms. Remove from the heat and stir in the sultanas
• rosemary sprigs
• ginger
• shallot and rhubarb.
• Stir in the cider vinegar and orange juice. Bring back to the boil and cook gently for 8-10 minutes. Season with salt and pepper and set aside to cool.
• To make the salad
• mix together the orange segments
• chicory leaves
• pea shoots
• celery tops and dill. Dress with rapeseed oil and season with salt and pepper.
• For the mackerel
• place the mackerel fillets skin-side up on an oven tray. Brush with rapeseed oil and use a blow torch to cook evenly. Turn over and repeat on the other side (alternatively place the fillets under a hot grill). Season with salt and pepper.
• Serve a spoonful of chutney with the cooked mackerel fillets and salad. Garnish with ribbons of rhubarb.