Torched mackerel with rhubarb and fennel

Begin by making a thyme oil. Simply submerge a bunch of thyme in the oil and store in the fridge. This is a lovely fragrant oil to have to hand which is also nice for salad dressings – it will become more flavourful after a few days of steeping

For the rhubarb, place the water, grenadine and sugar into a small pan and bring to the boil

Slice the rhubarb into 5cm batons. Once the grenadine mixture comes to the boil, add the rhubarb and take the pan off the heat. Leave to cool; the rhubarb will cook in the residual heat

Once the rhubarb has cooled, prepare the fennel. Use a mandoline to very finely slice the fennel then place it in a bowl and mix with lemon juice and a generous pinch of sea salt. Leave for 10 minutes

Season the mackerel fillets and place on a cold metal tray. Put in the fridge for 6 minutes

After this time, use a blowtorch to char the skin on the fillets until starting to blacken

To plate up, add a spoonful of the fennel and some drained rhubarb to the side. Top with the torched mackerel and finish with a drizzle of thyme oil