Ingredients

• 50ml/2fl oz distilled vinegar
• 1 tbsp caster sugar
• pinch salt
• 1 tsp mustard seeds
• 1 tbsp dill
• roughly chopped
• 4 small fresh mackerel fillets
• sea salt
• 50ml/2fl oz pickling liquid (see above)
• 100g/3½oz clear honey
• 1–2 tbsp light soy sauce
• 30g/1oz wholegrain mustard
• 2–3 tbsp rice vinegar
• 1 tbsp lemon juice
• sea salt
• 8 heritage radishes
• trimmed and thinly sliced
• 300ml olive oil
• plus a little extra
• 1 kohlrabi
• trimmed
• peeled and diced
• 2 tbsp chopped fresh dill
• 400g/14oz gooseberries
• stems removed
• 50g/1¾oz sugar
• 1 tbsp chardonnay vinegar

Directions

• To make the pickling liquid
• put the vinegar
• sugar
• salt
• mustard seeds and 100ml/3½fl oz of water in a saucepan and bring to the boil. Simmer for 5 minutes and then remove from the heat and leave to cool. Once cooled
• transfer to an airtight container
• add the dill and leave to pickle in a cool place for 1 hour.
• To make the pickled mackerel
• coat the fillets all over with sea salt and leave for 10 minutes. Mix 50ml/2fl oz of the pickling liquid with the honey
• soy sauce
• mustard
• rice vinegar
• lemon juice and a pinch of salt in a small bowl. Rinse the fillets and place in the pickle bowl. Cover the bowl with cling film and refrigerate for 2 hours.
• To make the kohlrabi salad
• fill a heavy-based saucepan or deep fat fryer with the olive oil and bring to 50–60C (CAUTION: never leave hot oil unattended). Season the kohlrabi with sea salt and then carefully lower into the oil and leave to cook for 2–3 hours
• or until tender.
• Place the radishes in a small bowl and stir in 1–2 tablespoons of olive oil. Season with salt.
• For the gooseberries
• heat a saucepan until hot then tip in the gooseberries
• sugar
• chardonnay vinegar and a dash of water. Roll the gooseberries around until the skins just start to crack and then remove from the heat.
• Serve the pickled mackerel fillets with the radishes
• kohlrabi salad and gooseberries on the side. Garnish with fresh dill.