Mackerel with rhubarb chutney and orange salad recipe
 Tangy rhubarb really complements the rich, oily mackerel and a light citrus salad rounds it all off perfectly. 75g/2⅔oz caster sugar25g/1oz sultanasfew sprigs fresh rosemary2cm/¾in piece root ginger, peeled and finely chopped1 shallot, peeled and finely chopped3 sticks rhubarb5 tbsp cider vinegar1 orange, juice onlysalt and black pepper 75g/2⅔oz 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 bonedrapeseed oil, for cooking 2 whole mackerel, gutted, filleted and pin boned rapeseed oil, for cooking 1 orange, segmented2 heads chicory, separated into leaves100g/3½oz pea shootssmall handful celery tops1 tbsp chopped fresh dillrapeseed oil, for dressingsalt and black pepper 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 1 stick rhubarb, sliced into ribbons using a vegetable peeler Method 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. 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. 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. 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. 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. 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. Serve a spoonful of chutney with the cooked mackerel fillets and salad. Garnish with ribbons of rhubarb.