Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.
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Peel the celeriac and cut into thin matchsticks. Cover with salt and leave for 1-2 hours - this will draw out some of the water
1 pinch of salt
Squeeze the celeriac in a clean cloth to remove all the moisture. Bind with the mayonnaise and season with the mustard, some lemon juice, a touch of vinegar and salt and pepper. Set aside until ready to serve
200g of French mayonnaise
1 tbsp of wholegrain mustard
For the pickling liquor, mix together the white wine vinegar, olive oil, sugar and salt
100ml of white wine vinegar
400ml of olive oil
1 pinch of sugar
1 pinch of salt
Season the mackerel fillets with salt on both sides and the pepper on skin side only. Douse liberally with the pickle and cook on the barbecue until charred and crispy. For added panache, blow torch the mackerel to give it an even more pronounced charring
4 fresh mackerel fillets
To serve, spread some of the celeriac mayonnaise across 4 plates. Arrange the Parma ham around and add the salad herbs. Lay the mackerel in the middle of the plate and drizzle with a little of the pickle. Serve immediately
4 slices of Parma ham
5 1/3 handfuls of mixed salad leaves
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