Ingredients

• 600g/1lb 5oz green or red gooseberries
• 1 large onion
• chopped
• 1 garlic clove
• finely chopped
• ½ tsp mustard powder
• 1 tsp lemon juice
• 300ml/10fl oz cider vinegar
• 2 tbsp green peppercorns
• 175g/6oz raisins
• 175g/6oz brown sugar
• vegetable oil
• for deep frying
• 110g/4oz smoked mackerel
• skinned
• boned and flaked into small pieces
• 110g/4oz mashed potato
• 1 red chilli
• finely chopped
• salt and pepper
• 1 lime
• juice only
• 75g/2½oz plain flour
• 2 free-range eggs
• beaten
• 90g/3¼oz Japanese panko breadcrumbs
• 1 head celery with leaves
• chopped
• 1 bunch watercress
• leaves picked
• 3 tbsp olive oil
• 1 tbsp cider vinegar
• 1 tsp clear honey

Directions

• For the gooseberry chutney
• put the gooseberries
• onion
• garlic
• mustard and lemon juice in a preserving pan and pour over two-thirds of the vinegar. Add the peppercorns and bring to the boil.
• Reduce the heat and simmer for about 10 minutes
• stirring occasionally
• until thick.
• Add the raisins
• sugar and the remaining vinegar. Season with a pinch of salt. Stir over a low heat until the sugar is dissolved
• then simmer for up to 30 minutes
• stirring frequently
• until thick and syrupy. Remove from the heat and set aside to cool.
• For the smoked fishcakes
• heat the oil in a deep-fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively
• heat the oil in a deep
• heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it.
• Mix the mackerel
• mashed potato and chilli in a bowl until well combined. Season with salt and freshly ground black pepper and add lime juice
• to taste.
• Shape the mixture into 2cm/¾in diameter balls.
• Sprinkle the flour onto one plate
• beat the egg in a bowl
• then place the breadcrumbs on another plate.
• Dredge each ball in the flour
• then dip it in the beaten egg and roll in the breadcrumbs until completely coated.
• Carefully lower the fishcakes into the hot oil and fry for 3-4 minutes
• or until crisp
• golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm until needed.
• For the celery and watercress salad
• place the celery
• leaves and watercress in a bowl.
• In a small bowl or jug
• whisk the oil
• vinegar and honey together. Season with salt and pepper and whisk again.
• Just before serving pour the dressing over the salad and mix.
• To serve
• place a spoonful of chutney on each plate and place the fish cakes on top. Garnish with the celery and watercress salad.