Recipe

4 mackerel filleted, pin bones removed and trimmed ( ask your fishmonger)

Heat your barbecue or a hot pan ( if you’re worried the pan might stick, line the bottom with parchment paper). Brush the skin with oil and season with salt. Place skin side down and cook for about 3 minutes or until skin is crisp. Season the flesh with salt and flip over. Cook for another minute and rest.

200ml Greek Style yoghurt

Toast the onion seeds in a dry pan until they pop then mix into the yoghurt with the hot honey, elderflowers and salt and mix well.

Beetroot Salad

Fry the onion in the oil until soft and mix into the beetroot with the vinegar and season well. Allow to marinate for an hour, tossing occasionally, before serving.

Serve the mackerel on some beetroot salad with a dollop of the yoghurt on the side. Garnish with some elderflowers and parsley/lovage

Recipe

Salsa verde

Blend together

500g lamb leg steaks

Rub the lamb leg steaks with oil and season with seasalt. Place on grill and cook for 3 minutes each side. Allow to rest. Toss the potatoes in a tablespoon of oil and place on the grill cut side down. Cook until marked and flip over, scatter with salt. When cooked toss a dollop of the salsa verde in and mix well.

Recipe

Salsa verde:

Handful basil

Blend together

500g lamb leg steaks

Rub the lamb leg steaks with oil and season with seasalt. Place on grill and cook for 3 minutes each side. Allow to rest. Toss the potatoes in a tablespoon of oil and place on the grill cut side down. Cook until marked and flip over, scatter with salt. When cooked toss a dollop of the salsa verde in and mix well.

Recipe

Custard Cream

Poached rhubarb

Place the sugar and water in a saucepan and simmer until sugar has dissolved. Add the rhubarb and grenadine and gently simmer until just done – keep an eye to make sure it doesn’t over cook. Cool.

Pastry Crisp

1 pack ready rolled puff pastry

Line a baking tray with parchment paper and set oven to 180oc.

To assemble

250ml double cream whipped

Recipe

Peanut butter cake

Line a 25 x 20 cm tin with parchment paper and set oven to 180oc.

Vanilla Cream

Whisk the cream to peaks and fold in the vanilla and sugar. Place in a piping bag and pipe over the cool cake.

Flamed strawberries

400g strawberries, hulled and cut in half

Place the strawberries cut side up on a metal tray and dust over the icing sugar.

Recipe

Sobrasada buttered tomatoes

Heat the sobrasada in a pan until it melts and add the butter and onions. Cook until the onions are soft and add the tomatoes. Cook for a minute then add the parsley and vinegar. Check seasoning.

Boil the corn in salted water for 2 minutes then drain and pat dry. Brush with oil and cook on the grill to scorch all over. Remove the niblets and season with salt.

Grilled monkfish

500g monkfish tail

Trim any skin from the monkfish.

Jerk spiced pork with grilled pineapple salsa

750g pork belly slices

Blend the garlic, onion, ginger, chilli, allspice, cinnamon, cloves, nutmeg, black pepper, bay and thyme to a smooth paste. Mix in the sugar and lime and then rub in all over the pork. Marinate for a few hours. Rub off the marinade and place the pork on a grill. Heat the marinade up in a pan and when the pork is cooked add to the marinade.

Grilled pineapple salsa

Peel the pineapple and cut in quarters through the root. Remove stalk from middle and cut each quarter in half.

Recipe

Meringues

Set the oven to 120oc and line a baking tray with parchment paper.

Whisk the egg whites in a clean bowl to stiff peaks. Slowly add the sugar, whisking all the time. Whisk in the vinegar and cornflour.

500ml double cream

Lightly oil a loaf tin and line with cling film.

Recipe:

3 egg yolks

Beat the butter with half the sugar until pale and fluffy.

Poached Rhubarb

8 stalks rhubarb, cut into 2cm pieces

Place the water, honey and sugar in a large saucepan and simmer until sugar has dissolved. Add the apple juice and bring to a simmer. Add the grenadine and then the rhubarb. Cover the surface with parchment paper and lower the heat to as little as possible. Cook for about 3 minutes then turn off and allow the rhubarb to cool in the liquor. Place in a sterilized kilner jar and seal. Store in the fridge and use as necessary. More than you’ll need for the recipe but will keep in the fridge for a few months.

Honey cream

250ml double cream whipped

Mix the honey into the cream.

Grilled picanha steak, hash browns, café de Paris butter

4 x 175g picanha steaks

Café de Paris butter

Cook the shallot and garlic in the oil until soft and golden. Cool and then blend with the butter and other ingredients to a smooth paste. Wrap in a sausage shape in cling and chill.

Boil the potatoes for 10 minutes then drain and cool.