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Mackerel with rhubarb chutney and orange and chicory salad
Fruit and vegetables
few sprigs fresh
rosemary
2cm/¾in piece root
ginger
, peeled and finely chopped
1
shallot
, peeled and finely chopped
3 sticks
rhubarb
1
orange
, segmented
2 heads
chicory
, separated into leaves
100g/3½oz
pea shoots
small handful
celery
tops
1 tbsp chopped fresh
dill
1 stick
rhubarb
, sliced into ribbons using a vegetable peeler
Cooking ingredients
75g/2⅔oz
caster sugar
25g/1oz
sultanas
5 tbsp cider
vinegar
salt and
black pepper
rapeseed oil
, for cooking
rapeseed oil
, for dressing
salt and
black pepper
Meat, fish and poultry
2 whole
mackerel
, gutted, filleted and pin boned
Other
1 orange, juice only
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