Charred mackerel linguine with rocket and almond, aged Parmesan and Amalfi lemon

To begin, make the pesto. Blanch the rocket in boiling water then refresh in iced water. Squeeze out any excess water then finely chop together with the almonds and minced garlic

Transfer the chopped rocket to a bowl and add the grated Parmesan, lemon zest and juice. Slowly stir in the olive oil and season to taste

Slice the radishes lengthways using a mandoline and place in iced water

Using a hot grill pan or barbecue, coat the skin-side of the mackerel fillets with a little olive oil and char nicely on a very hot barbecue until lightly blackened, this will take 1–2 minutes

Turn over and cook for a further minute before removing from the heat. You can also use a blowtorch to get a really nice colour on the skin

Cook the linguine in boiling salted water until al dente, drain and toss with the pesto. Divide between 4 heated bowls then break the mackerel fillets on top of the pasta

Finish with Parmesan shavings, radish slices, rocket and a wedge of lemon