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Ingredients

• 500g Purple sprouting broccoli
• Rapeseed oil
• 4 cloves garlic, thinly sliced
• 2 mild red chilli peppers, de-seeded, thinly sliced
• ½ lemon, sliced ultra thin
• Malden salt, freshly ground black pepper
• 4 whole fresh mackerel, approx 250g each
• 1 lemon

Method
Fill a large saucepan with plenty of salted boiling water. Blanch the sprouting broccoli for 1-2 minutes. Drain and then immediately submerge the broccoli into a bowl of ice-cold water to stop it from cooking further. Drain in a colander and allow to dry completely. Toss the broccoli in rapeseed oil and season.

Put a ribbed griddle pan on the hob, highest heat and leave it for 5 minutes until it is extremely hot. Grill the broccoli in batches. Whilst chargrilling the purple sprouting broccoli in batches prepare the accompanying dressing.

Put a small saucepan on the hob; moderate heat. Add 100ml rapeseed oil, then the garlic and chillies and cook them until the garlic just starts to colour. Be careful not to let the garlic burn- it will taste terrible- remember it continues cooking once taken from the heat.

Toss the chargrilled broccoli with the garlic, chilli and finely sliced lemon. Divide between 4 warmed dinner plates accompanying the baked mackerel.

Baked Mackerel
Pre-heat the oven 220ºC/440ºF/Gas Mark 6. The fishmonger has gutted the mackerel, otherwise the fish remains whole- head on. Rinse the fish inside and out under a running cold tap. Make 3 or 4 scores with a sharp knife on each side of the fish. Season inside and out.

Place on a baking sheet, lightly greased with rapeseed oil; put the tray into the hot oven, immediately drop the temperature to 180ºC/320ºC/Gas Mark 4. This fish will get an initial sizzle to crisp up the skin then cook in the reduced temperature of 15-20 minutes.
Remove from the oven and serve with the warm chargrilled purple sprouting broccoli, chilli and garlic. 

Squeeze a little lemon juice over each mackerel.

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• 150 ml olive oil 
• Juice of half a lemon
• Tsp crème fraîche

Ingredients

• 1 kohl rabi
• 1 Granny smith apple 
• 1 bunch dill finely chopped (you need 1 heaped tablespoon of chopped dill) 
• 200g peeled brown shrimps
• Pinch Malden salt 

Method
Start with the dressing. Place all ingredients in a bowl and whisk to emulsify.
Trim the kohl rabi, cut in half from top to bottom; shave each half on a mandolin to thin slices.

Peel and core the apple. Cut into quarters, shave each segment on a mandolin to thin slices.In a large mixing bowl, place shaved kohl rabi, apple, dill and shrimps, mix evenly together, season. 

Fold the dressing through the salad and serve.

Ingredients

• 300g plain flour
• 10g baking powder
• 150g shredded suet
• 75g castor sugar
• 100g currants
• Finely grated zest of 2 lemons
• 200ml milk

Method
Mix together the dry ingredients with the currants and zest, then add the milk and beat the batter together.

Using your hands and a clean work surface, roll the mixture into a cylinder – about 15cm long and 6cm in diameter and wrap the cylinder in buttered greaseproof paper – making a crease/pleat/fold in the greaseproof that can open out as the pudding expands when cooking – allowing it to rise. Tie the paper both ends.

Take your largest pan – place a plate – smaller that the diameter of the pan resting on 3 teacups. Fill the pan to the level of the plate with water and bring to boil. Place the tied greaseproof pudding on the plate and steam, lid on, for 1 hour.

Remove the paper and slice the pudding into portions. 

Serve with custard.