Marmite-glazed mackerel with pickled cucumber, gherkin powder and crème fraîche

The crème fraîche and gherkin powder need to be started a day in advance. Hang the crème fraîche in a muslin cloth over a bowl in the fridge overnight

Finely slice the gherkins, then place in a dehydrator overnight

The next day, blitz the dried gherkins into a powder using a spice grinder, then pass through a fine sieve. Store in an airtight container until needed

To make the pickled cucumber, place all the ingredients (apart from the cucumber) into a pan and bring to the boil, then set aside to cool. Once cool, slice the cucumber as finely as possible (using a mandoline if you have one) then submerge in the pickling liquor for at least 1 hour

To cure the mackerel, place the salt, sugar, cardamom and coriander seeds in a blender and blitz until the spices are broken up and evenly combined. Place half the mixture into a tray large enough to hold the mackerel fillets

Check the mackerel fillets don’t have any bones left in them, then place them skin-side down into the cure. Sprinkle over the rest of the cure and set aside for 12 minutes

In the meantime, place all the glaze ingredients in a pan and bring to the boil. Taste and adjust seasoning if needed

Place the hung crème fraîche into a bowl and fold through the lime zest to taste (you probably won’t need all the lime zest)

After 12 minutes, wash the cure off the fish and pat the fillets dry

Place a griddle pan over a high heat or light a barbecue. Once smoking hot, char the mackerel for a few minutes skin-side down. The skin will instantly stick but will gently come away from the griddle or grill bars once ready. Place on a warm tray flesh-side down to rest and finish cooking through

To serve, brush the mackerel skin liberally with the Marmite glaze and place on serving plates. Arrange the pickled cucumber to one side and add a spoonful of hung crème fraîche on the other side. Finish with a pinch of gherkin powder