“What I enjoy are good, simple ingredients that don’t need mucking about with”

MACKEREL WITH RHUBARB

Rhubarb works beautifully in both sweet and savoury dishes. It is wonderful with pork – either made into a compote and served like apple sauce with chops or roasted beneath a tenderloin that’s been wrapped in thin, salty leaves of Parma ham. But for speed, flavour and all-round prettiness, try pairing it with mackerel.

Preparation 10 minutes Cooking 15 minutes Serves 2

4-6 STALKS OF RHUBARB, TRIMMED

1 ORANGE

CASTER SUGAR

4 SKIN-ON MACKEREL FILLETS, BONES REMOVED OLIVE OIL

WATERCRESS, TO SERVE

1 Preheat the oven to 200˚C (180°C fan oven) gas mark 6.

2 Slice the rhubarb into 5cm lengths and place in a roasting tin. Zest the orange and sprinkle the zest over the rhubarb. Squeeze over the juice of half the orange and sprinkle with a couple of good pinches of sugar.

3 Roast for 7-10 minutes until the rhubarb is soft but still holds its shape. Remove from the oven, leaving in the tin.

4 Turn your grill to its highest setting.

5 Take your mackerel fillets, put a couple of slashes in the skin, drizzle with olive oil and season with salt and pepper. Place them, skin-side up, on top of the rhubarb and put the tin under the grill for about 5 minutes until the mackerel is cooked.

6 Divide the rhubarb between 2 plates, top with the mackerel fillets and pour over any juices from the roasting tin.

7 Serve with a handful of watercress alongside and eat immediately.