Ingredients

• 4 ripe tomatoes
• chopped
• ¼ cucumber
• peeled and chopped
• 1 red pepper
• seeds removed and chopped
• 50-100ml/2-3½fl oz sherry vinegar
• to taste
• 4 tbsp extra virgin olive oil
• 8 slices white baguette
• cut on diagonal 1cm/½in thick
• 2 tomatoes
• peeled and sliced
• 1 red onion
• thinly sliced
• 2 Charleston peppers (or hot fresh chillies)
• sliced
• ¼ bunch parsley
• finely chopped
• 2 tbsp black olive paste (available in Turkish supermarkets and online)
• 2 tbsp pomegranate molasses
• 1 tbsp ground fennel seeds
• 1 tbsp cumin seeds
• 1 tsp sunflower oil
• 4 mackerel fillets
• pin-boned
• 2 tbsp pul biber (Aleppo pepper)
• sea salt and freshly ground black pepper
• 50g/1¾oz butter
• pul biber (Turkish chilli flakes)
• to taste
• 100g/3½oz radishes with leaves
• thinly sliced
• pickled chillies
• roughly chopped
• nigella seeds

Directions

• To make the gazpacho
• blend all the ingredients in a food processor until smooth.
• For the salad
• preheat the oven to 200C/180C Fan/Gas 6.
• Drizzle a little olive oil and sea salt on the bread and bake on a tray for 10 minutes or until a little golden and crisp.
• Combine the tomatoes
• red onion
• peppers
• parsley
• extra virgin olive oil and pomegranate molasses with a little salt and pepper.
• Heat a small frying pan and add the fennel and cumin seeds and cook until the start to release their oils. Place into a pestle and mortar and grind.
• Heat the sunflower oil in a large frying pan over a medium to high heat. Season the flesh side of the mackerel with salt
• the ground fennel
• cumin and pul biber. Press the seasoning in. Cook the fish skin-side down in the frying pan for 2 minutes or until the skin is golden-brown and crisp. Turn over and cook for 1 minute or until the fish is just done.
• For the Turskish chilli butter
• heat the butter in a pan until foaming then add the chilli flakes
• cook until the butter browns. Keep warm.
• Just before serving dip some bread into the gazpacho. Place two slices of bread on the serving plate then pile the vegetables
• serving ingredients and fish on top
• pour over the chilli butter and serve.