Grilled mackerel with rhubarb, chilli and mint

Preheat the grill to high. Place the chilli under the hot grill for a few minutes until the skin is black. Remove and wrap it in cling film.

When it is cool, peel and remove and discard the seeds. Finely chop the chilli and set aside.

Place the rhubarb in a large heatproof bowl. Pour the water into a small saucepan, add the sugar and bring to the boil, stirring to dissolve the sugar. Boil for 1 minute, add the chilli and pour this over the rhubarb (the heat of the stock syrup should cook the rhubarb without needing to return it to the heat).

Leave to cool to room temperature, then add the mint.

Season the mackerel and grill, skin-side up, under a hot grill or on a griddle until just cooked – about 4 minutes on each side.

For the salad, dress the leaves with a slug of olive oil, and sharpen with lemon juice. Heap the leaves onto 4 plates and top with the mackerel. Accompany with the drained rhubarb which has been drizzled with a little of the spiced syrup. Serve with lemon wedges.